Ricotta Cheese and Semolina Cake

L'Antro dell'Alchimista
Reviews(1)
Ricotta Cheese and Semolina Cake
59
8
510
60

Description

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.

Ingredients

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)

Directions

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.
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NutritionView more

510Calories
Sodium8%DV180mg
Fat25%DV16g
Protein41%DV21g
Carbs24%DV71g
Fiber8%DV2g

PER SERVING *

Calories510Calories from Fat140
% DAILY VALUE*
Total Fat16g25%
Saturated Fat8g40%
Trans Fat
Cholesterol150mg50%
Sodium180mg8%
Potassium480mg14%
Protein21g41%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate71g24%
Dietary Fiber2g8%
Sugars46g92%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.