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. This cake is very similar to the Neapolitan migliaccio, one of TRADITIONAL RECIPES OF CARNIVAL, but are slightly different doses and also the ingredients, In addition to the proceedings. The ricotta cake and semolina citrus a delicate sweet and has a wonderful scent of citrus.
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. Is’ 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.
DOSES FOR A PIE 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)
a pinch of salt
250 grams of Greek yogurt
orange blossom honey, to taste
lightly toasted pistachios and unsalted, to taste
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 inside the cardamom berries. 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!