Ricotta Cheese and Semolina CakeL'Antro dell'Alchimista
This Italian classic is lighter than your average cheesecake thanks to the addition of semolina flour. Ricotta makes the vanilla-laced batter lush and creamy, and lemon zest contributes a bright, citrusy note.The baked cake can be enjoyed warm or at room temperature and is garnished with roughly chopped pistachios. If you're feeling especially ambitious, a homemade fruit compote would be quite nice. Store leftovers in an airtight container in the refrigerator for up to five days.
- 600 grams milk
- 150 grams sugar
- 1/2 vanilla beans
- lemon peel
- 120 grams semolina
- 250 grams ricotta cheese
- 2 eggs (small)
- 20 grams pistachios (chopped)
- 1Preheat the oven to 170C.
- 2Bring the milk to a boil with the sugar, the vanilla bean, and 3 pieces of lemon peel (only the yellow part) in a medium saucepan.
- 3Add the semolina by pouring it into the saucepan, stir quickly to avoid lumps, and cook, stirring constantly, for 5 minutes, remove the lemon peel and the vanilla stick.
- 4Pour the mixture into a bowl, add the ricotta cheese, then the eggs (the ricotta cheese will lower the temperature and the eggs will not curdle).
- 5Line a 22 centimeter shallow cake pan with wax paper, pour the semolina cream inside, level the surface and bake for 25 minutes.
- 6Cool the cake slightly, remove it from the pan and serve warm with some coarsely chopped pistachios.
PER SERVING *
|Calories510Calories from Fat140|
|% DAILY VALUE*|
|Calories from Fat140|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.