Semolina Ricotta Cake
Creamy ricotta, vanilla, citrus and spice make this Semolina Ricotta Cake the perfect ending to an Italian meal. The right amount of sweet.
Whisk the semolina and sugar into the hot milk and stir until mixture pulls away from the sides of the pot. When researching different recipes for this post I found a recipe that used rum soaked raisins. I might have to add this when I make this cake again.
Add batter to your springform pan prepared by greasing and dusting with granulated sugar.
After baking, loosen the cake from the springform pan but leave the ring in place. Refrigerate for 24 hours. A hallmark of a good ricotta cake is caramelized crust with a creamy center. The ricotta cake is very similar to a cheesecake without a crust.
When ready to serve let the cake sit out of the fridge for 30 minutes. Slice it and dust with powdered sugar.
This semolina ricotta cake is perfect for me because it isn’t super sweet, so the powdered sugar adds a touch of sweetness it needs. It is the perfect dessert for an Italian meal.
Here is another use for leftover ricotta Baked Ziti – Meats-Beets-Bubbles (meatsbeetsandbubbles.com). This was a family favorite that I fixed at Easter. Homemade ricotta is super easy and fun to make click here for a recipe.
Semolina Ricotta Cake
Ingredients
- 4 tbsp unsalted butter plus more for the pan
- 3/4 cup granulated sugar plus more for the pan
- 4 lg eggs
- 12 oz whole milk ricotta cheese
- 2 tbsp triple sec
- 2 tsp vanilla extract
- 3/4 cup semolina flour
- 3 cups whole milk
- 2 tbsp lemon zest-grated
- 1 ½ tbsp orange zest-grated
- 1 tsp ground cardamom
- ½ tsp table salt
- powdered sugar
Instructions
- Preheat oven to 375'. Grease 9" springform pan with butter and dust with granulated sugar.
- Using stand mixer, beat eggs on medium speed until combined. Add ricotta, triple sec, and vanilla, mix on medium speed until smooth. About 2-3 minutes, scraping down bowl as needed.
- Mix semolina and granulated sugar in a small bowl until combined. Heat milk, lemon zest, orange zest, cardamom, salt and butter in a large saucepan over medium low heat. Stirring occasionally until the temperature reaches 180'. Off heat pour semolina mixture into milk mixture in a slow stream, whisking constantly, until smooth.
- Return saucepan to heat and stir constantly with a wooden spoon until the mixture pulls away from the side of the pan about 3-5 minutes.
- Add 1/3 of the semolina mixture to the ricotta mixture, mix on medium speed until incorporated. Add the remaining semolina mixture in 2 additions, mixing after each addition. Continue to mix, scraping after each addition until smooth, about 3-5 minutes.
- Set the springform pan in a rimmed baking sheet and then add the batter. Bake until the top is golden brown, edges are slightly puffed, about 50-60 minutes. Some cracking will happen, and the center will have a slight jiggle.
- Let cake cook on a wire rack on the baking sheet for 10 minutes. Run the knife around the edge of the pan to loosen cake. Unlock the ring but leave it in place. Let it cool completely, 1 ½-2 hours. Refasten ring and refrigerate until firm and completely chilled about 24 hours.
- To unmold cake, remove the ring, slide an offset spatula underneath to loosen the cake from the pan bottom. Slide cake onto a cake stand or platter. Let cake stand at room temperature for 30 minutes. Sprinkle top with powdered sugar. Slice with a sharp knife, wiping clean between each cutting. Serve.