Orange Semolina Cake

Serves 8
  • 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
  • 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.

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