Recipe courtesy of Michele Scicolone

Orange Semolina Cake

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  • Yield: Serves 8
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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


  1. Preheat oven to 350 degrees F. Butter an 8-inch round cake pan.
  2. 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.
  3. In a large bowl, whisk the ricotta, egg yolks, liqueur, and zest. Stir in the raisins.
  4. 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.
  5. With a spatula, gently fold the egg whites into the ricotta mixture. Scrape the mixture into the prepared pan.
  6. 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.
  7. Serve at room temperature or chilled, sprinkled with confectioners' sugar.
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