Ricotta cake, semolina and citrus

Ricotta and semolina cake with citrus. Without yeast, without oil and without butter. Obviously is a special cake, unleavened bread: longer has the consistency of pudding cake baked and full-bodied, and is almost creamy inside, especially if you eat Luke warm, how I recommend. At first glance this cake resembles migliaccio napoletano, which is traditionally for Carnival, but there are several doses and ingredients, In addition to the proceedings. I'm used’ very delicate and has a wonderful scent citrusy. If you find the cardamom I suggest you add it to the recipe, otherwise you might opt for a little vanilla, in seeds or organic syrup. If you do not find the brown sugar, or do you prefer a lighter look sweet, use the same amount of granulated sugar. I'm used’ very easy to do, can be prepared in 10 minutes, and it's a very original dinner dessert: My advice is to play on contrasts and, Since the cake is delicate, fragrant and moderately sweet, to accompany it with a yogurt cream, honey and chopped pistachios. If you prefer a softer taste and rich, in place of the yogurt used whipped cream, always sweetened with honey and garnished with pistachios, to give a crunchy element to the dish. If you want to try a variation, You can add to the mix chocolate chips or raisins soaked with some’ of rum. I wish you a good day.

Ingredients for 8 people (for a cake pan from 20-22 cm in diameter):

  • 600 milliliters of fresh whole milk
  • 250 grams of ricotta cheese
  • 150 grams of brown sugar
  • 120 grams of semolina
  • grated rind of 2 tangerines, 1 orange and 1 lemon, organic
  • 2 cardamom seeds (Optional)
  • 2 eggs
  • a pinch of salt

and still

  • 250 grams of Greek yogurt
  • orange blossom honey, just enough
  • lightly toasted pistachios and unsalted, just enough

 

Preheat the oven to 170 degrees static. Put in a pan the milk and brown sugar, Add the zest of tangerines, Orange and lemon and the seeds contained within the cardamom pods. Heat over low heat and bring to a boil. When the milk will boil, combine the semolina, stirring with a whisk so it doesn't form lumps. Cook, stirring constantly because the semolina tends to stick on the bottom of the Pan, for 6-7 minutes, until the mixture has thickened. Add the vanilla and salt and put the semolina in a bowl.

Reduce the ricotta cream kneading with a spoon and add it to the semolina, stirring until mixture is smooth. Combine the grits and eggs, one at a time, stirring carefully until completely absorbed.

Grease and flour the cake tin. Pour in the mixture and smooth it with a spatula. Cook for 35-40 minutes. Unmold the cake when it becomes tepid.

Mix in a bowl the yogurt with the amount of honey and add coarsely chopped pistachios. Serve the cake while still warm, accompanying it with the yogurt cream. Bon appétit!

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