Ingredients
- 3 Tablespoons unsalted butter
- 1 quart whole milk
- 1 3/4 cups semolina flour
- 1/2 teaspoon kosher salt
- 1 3/4 cups sugar
- 1 large or 2 small lemons
- 4 large eggs
- 1 pound (2 cups) fresh ricotta cheese, strained
- Confectioners' sugar for sprinkling
- Raspberry sauce
Details
Servings 12
Adapted from nytimes.com
Preparation
Step 1
1. Preheat the oven to 325. Butter an 11-inch round cake pan.
2. Heat the milk in a medium saucepan over medium heat until simmering, then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes. Remove the saucepan from the heat, and stir in the sugar and butter until combined. Transfer the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming.
3. Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta.
4. Pour the batter into the pan, and bake until set and golden in places, about 1 hour. Transfer the pan to a rack to cool, and sprinkle with confectioners’ sugar while still hot. Once the cake has cooled, sprinkle with confectioners’ sugar once more, then serve.
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