Name: Orange Semolina Cake
Yield: Serves 8
Ingredients: 1/4 cup fine semolina flour; 1/2 cup sugar; One 16-ounce container whole-milk or part-skim ricotta; 2 large eggs, separated; 2 tablespoons orange liqueur; 1 teaspoon grated orange zest; 1/2 cup golden raisins; 1/4 teaspoon salt; Confectioners' sugar for dusting

Directions

Preheat oven to 350 degrees F. Butter an 8-inch round cake pan.
In a small saucepan, bring 1 1/2 cups water to a boil. Drizzle the semolina into the water, stirring constantly with a wooden spoon. Stir in 1/4 cup of the sugar. Cook, stirring often, until thickened, about 4 minutes. Remove the pan from the heat and let cool slightly.
In a large bowl, whisk the ricotta, egg yolks, liqueur, and zest. Stir in the raisins.
In a large bowl, beat the egg whites with salt on low speed until foamy. Gradually beat in the remaining 1/4 cup sugar on high speed and beat until the whites hold stiff peaks.
With a spatula, gently fold the egg whites into the ricotta mixture. Scrape the mixture into the prepared pan.
Bake the cheesecake for 1 hour or until puffed and golden on top. Remove from the oven. Let cool on a rack for 10 minutes. Invert onto a plate and let cool.
Serve at room temperature or chilled, sprinkled with confectioners' sugar.

Recipe courtesy of Italian Holiday Cooking (Morrow, 2001) by Michele Scicolone

Orange Semolina Cake

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