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Irresistibly soft ricotta and semolina cake: a traditional carnival delicacy

Irresistibly soft ricotta and semolina cake: a traditional carnival delicacy

While Carnival may not be everyone's favorite holiday, the irresistible treats of this time certainly are. replaces the word nice with emptyday I'm sharing a family recipe that has been passed down from generation to generation. This incredibly moist ricotta and semolina cake melts in your mouth and is affectionately called “Neapolitan Cheesecake” by my son Alessandro. Even if you're not an expert baker, this tried-and-true recipe guarantees success.

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Why you'll love it: This cake combines the creamy richness of ricotta with the hearty texture of semolina, creating a dessert that is both satisfying and light. The blend of citrus zest and a splash of liqueur adds a delicious aroma and depth of flavor. The preparation is simple, making it accessible to bakers of all levels. The cake's fudgy texture and comforting flavors make it a perfect treat for any occasion.

Perfect occasion: Ideal for the Carnival season, this cake is perfect for family gatherings, festive celebrations or as a special treat to enjoy with friends. Its delicious taste and texture make it a wonderful dessert any time of year. Serve it during the holiday season, after a meal or simply as a comforting snack with a cup of coffee or tea.

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Decorating Tips: For an elegant presentation, sprinkle the top of the cake with powdered sugar just before serving. You can also add a few curls of citrus zest or fresh berries for an extra pop of color and flavor. If desired, a light drizzle of honey or a pinch of toasted almonds can add a touch of sweetness and texture.

Ingredients:

  • 200g of semolina
  • 450g ricotta
  • 3 eggs
  • 250g of sugar
  • 500 ml of water
  • 500 ml of milk
  • 30g butter
  • 1 sachet of vanilla sugar
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 1 small cup of Strega liqueur or rum
  • A pinch of salt
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Instructions:

  1. Cook the semolina: In a saucepan, bring the water, milk and butter to a boil. Gradually add the semolina, stirring continuously for 7 to 8 minutes. Turn off the heat and let cool completely (you can prepare it the day before). Once cooled, the mixture will be very thick.
  2. Prepare the dough: Using an electric mixer, mix the cooled semolina with the ricotta, eggs, sugar, liqueur, vanilla sugar, citrus zest and salt. Mix until the dough is creamy and smooth.
  3. Prepare the pan: Preheat your oven to 180°C. Butter a 24cm mold and sprinkle the bottom with caster sugar. Pour in the batter and smooth the top.
  4. Bake the cake: Bake in the preheated oven for 50 to 60 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. Adjust the cooking time according to your oven.
  5. Cool and serve: Let the cake cool in the pan before transferring it to a serving plate. Sprinkle with powdered sugar before serving.
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Enjoy this traditional ricotta and semolina cake, a delicious blend of flavors and textures, perfect for any celebration or cozy afternoon treat!

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