Recipe courtesy of Michele Scicolone
Orange Semolina Cake
- Yield: Serves 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 165
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 23
- Protein
- 4
- Cholesterol
- 52
- Sodium
- 116
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.