1 litre (4 cups)milk125 gmfine semolina50 gmunsalted butter, coarsely choppedSeedsscraped from ½ vanilla bean350 gmricottaFinelygrated rind of 1 lemon5eggs350 gmcaster sugarFor dusting:pure icing sugar, sieved
Preheat oven to 190C. Bring milk, semolina, butter, vanilla seeds and a pinch of sea salt just to the boil in a saucepan over medium-high heat, stirring continuously (4-6 minutes), then place in a sink of cold water to cool, stirring frequently to stop skin forming (20-30 minutes).
Whisk ricotta and lemon rind in a bowl to a smooth cream and set aside. In another bowl whisk eggs and sugar until just combined, then add ricotta mixture and whisk to combine. Add semolina mixture and whisk until smooth. Generously butter a 25cm-diameter, 5cm-deep cake tin and line base with baking paper. Pour in batter, smooth top, and bake until top is golden (50-60 minutes). Cool to room temperature in tin, then turn out or serve in tin, dusted with icing sugar.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.