Ingredients

• 1 cup - 165g fine semolina flour
• ⅓ tsp salt
• 3 cups whole milk
• ¼ cup - 2oz - 60g unsalted butter, plus extra for greasing
• 1 orange, whole grated zest
• 1 lemon, whole grated zest
• ½ cinnamon stick
• 1 cup - 7oz - 200g granulated sugar
• 4 large eggs
• 14oz - 400g whole milk ricotta, well-drained (1 ¾ cups)
• Powdered sugar, for dusting

Steps

• Step 1

  Preheat the oven to 320°F – 160°C. Grease a 9-inch springform pan with butter, line with parchment paper, and coat with semolina flour.

• Step 2

  In a medium saucepan over medium-low heat, add the milk, orange zest, lemon zest, cinnamon stick, butter, and salt. Stir occasionally until the mixture is near boiling. (Don’t let it boil)

• Step 3

  Remove the cinnamon stick. Over low heat, gradually whisk in the semolina, stirring continuously to prevent lumps.

• Step 4

  Cook, stirring, for 5-8 minutes until it thickens to a porridge-like consistency, similar to thick creamy oatmeal. Remove from heat and stir in the sugar until well combined. Allow the mixture to cool for 10-15 minutes until warm but not hot.

• Step 5

  In a large bowl, whisk the eggs, then add ricotta a little at a time.

• Step 6

  Gradually mix in with beaters the cooled semolina mixture, a little at a time into the egg and ricotta mixture, mixing until fully combined.

• Step 7

  Pour the batter into the lined springform pan. Bake for 60-80 minutes, or until the cake is golden brown on the edges and slightly jiggly in the centre.

• Step 8

  Once done, turn off the oven and let the cake rest inside for 15 minutes with the door slightly open to maintain its structure.

• Step 9

  Allow the cake to cool in the pan for 30 minutes before removing it from the pan.

• Step 10

  Dust with powdered sugar before serving. Serve warm or at room temperature.

Little Tips

Buy drained or drain the ricotta thoroughly for a lighter cake texture. Use cheesecloth if needed for best results.