This lovely and simple Italian recipe has its roots in Naples the place where you can find those gorgeous perfumed juicy lemons!
This cake is usually served during Carnival time and it is like a light cheesecake, made with semolina, ricotta, lemon, vanilla and no flour.. yes it does sounds and it is a fantastic combination of flavours indeed.
The traditional recipe has Limoncello liquor added as well but as I did not have any in the house I have just squeezed the juice of a lemon instead. Also you can add bits of candied lemon or orange to the cake mixture if you like.
My little sis Laura has just arrived from Italy and she is going to stay with me for some time; I am over the moon! I am just so pleased to have her here with me and over the next few weeks we are going to cook some lovely recipes and Christmas party food ideas.
Sooo happy! 🙂
- Prep Time : 20 minutes
- Cook Time : 40 minutes
Put the milk and the water in a saucepan and bring them to the boil. Gradually add the semolina stirring constantly then add the butter. Cook the semolina over a low heat for 3 to 4 minutes until the mixture has thickened.
In a separate bowl mix the eggs with the ricotta, the vanilla essence, the sugar the grated lemon rind and the limoncello (if using). Instead of the limoncello I have squeezed the juice of the lemon.
Add the semolina to the bowl with the eggs and mix well to remove any large lumps. It is normal to have a few smaller lumps with semolina.
Pour the mixture onto a well greased springform baking tin measuring approx 22 cm or 8 inch diameter and cook for 40 minutes at 190C / 370F or until golden on top.
Before serving it you can sprinkle it lightly with powdered sugar.
You can enjoy this cake warm or cold.