This classic celebration cake of semolina and ricotta is best made the day before it’s served; it can be served straight from the tin. Use a very fresh soft ricotta for this recipe.
- 1 litre milk (4 cups)
- 125 gm fine semolina
- 50 gm unsalted butter, coarsely chopped
- Seeds scraped from ½ vanilla bean
- 350 gm ricotta
- Finely grated rind of 1 lemon
- 5 eggs
- 350 gm caster sugar
- For dusting: pure icing sugar, sieved
- 1Preheat 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).
- 2Whisk 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 .
Drink Suggestion: 2010 Carlo Pellegrino Passito di Pantelleria, Sicilia. Drink suggestion by Fabio Dore