Italian semolina cake with ricotta
Description
Delicious baked treat for the whole family. What could be better with a morning cup of tea or coffee than semolina cake? The delicate ricotta and citrus notes transform this simple bake into a truly exquisite dessert. And if you top it with sliced almonds, it's elegant enough to serve at a festive table. In summer, serve this cake with fresh berries and ice cream; in winter, pair it with cape gooseberries, jam, or condensed milk! Well, that's for those who are really, really sweet-toothed :) Serve with tea or coffee.
Instructions
- 1
Step 1
In a container, mix milk, butter, orange and lemon zest. Place over heat and warm until bubbles appear.
- 2
Step 2
Pour the semolina into the boiling milk in a thin stream, while constantly stirring.
- 3
Step 3
Beat the eggs with sugar until pale and fluffy.
- 4
Step 4
Add the ricotta and mix.
- 5
Step 5
Add the cooled semolina porridge to the cheese mixture, add lemon juice, and mix. Line the bottom of a springform pan with parchment paper. Bake the semolina cake in a preheated oven at 180 degrees for 45–50 minutes.