While Carnival might not be everyone’s favorite holiday, the irresistible sweets of this period certainly are. Today, I’m sharing a family recipe that has been passed down through generations. This incredibly soft 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.
Why You’ll Love This: This cake combines the creamy richness of ricotta with the hearty texture of semolina, creating a dessert that’s both satisfying and light. The blend of citrus zest and a hint of liqueur adds a delightful aroma and depth of flavor. The preparation is straightforward, making it accessible for bakers of all levels. The cake’s melt-in-your-mouth texture and comforting flavors make it a perfect treat for any occasion.
Perfect Occasion: Ideal for Carnival season, this cake is perfect for family gatherings, festive celebrations, or as a special treat to enjoy with friends. Its delightful taste and texture make it a wonderful dessert for any time of the year. Serve it at holiday parties, after a meal, or simply as a comforting snack with a cup of coffee or tea.
Decoration Tips: For an elegant presentation, dust the top of the cake with powdered sugar just before serving. You can also add a few citrus zest curls or fresh berries for a pop of color and extra flavor. If desired, a light drizzle of honey or a sprinkle of toasted almonds can add a touch of sweetness and texture.
Ingredients:
- 200g semolina
- 450g ricotta
- 3 eggs
- 250g sugar
- 500ml water
- 500ml milk
- 30g butter
- 1 packet 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
Instructions:
- Cook the semolina: In a pot, bring the water, milk, and butter to a boil. Gradually add the semolina, stirring continuously for 7-8 minutes. Turn off the heat and let it cool completely (you can prepare this the day before). Once cooled, the mixture will be very thick.
- Prepare the batter: Using an electric mixer, combine the cooled semolina with the ricotta, eggs, sugar, liqueur, vanilla sugar, citrus zest, and salt. Mix until the batter is creamy and smooth.
- Prepare the pan: Preheat your oven to 180°C. Butter a 24 cm baking pan and sprinkle the bottom with granulated sugar. Pour in the batter and smooth the top.
- Bake the cake: Bake in the preheated oven for 50-60 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. Adjust the baking time based on your oven.
- Cool and serve: Let the cake cool in the pan before transferring to a serving plate. Dust with powdered sugar before serving.
Enjoy this traditional Ricotta and Semolina Cake, a delightful blend of flavors and textures that’s perfect for any celebration or cozy afternoon treat!
