Ricotta Cheese and Semolina Cake

L'ANTRO DELL'ALCHIMISTA
8Ingredients
60Minutes
510Calories

Description

This Italian classic is lighter than your average cheesecake thanks to the addition of semolina flour. Ricotta makes the vanilla-laced batter lush and creamy, and lemon zest contributes a bright, citrusy note.The baked cake can be enjoyed warm or at…

room temperature and is garnished with roughly chopped pistachios. If you're feeling especially ambitious, a homemade fruit compote would be quite nice. Store leftovers in an airtight container in the refrigerator for up to five days.

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Ingredients

US|METRIC
  • 600 grams milk
  • 150 grams sugar
  • 1/2 vanilla beans
  • lemon peel
  • 120 grams semolina
  • 250 grams ricotta cheese
  • 2 eggs (small)
  • 20 grams pistachios (chopped)
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    Made it

    Directions

    1. Preheat the oven to 170C.
    2. Bring the milk to a boil with the sugar, the vanilla bean, and 3 pieces of lemon peel (only the yellow part) in a medium saucepan.
    3. Add the semolina by pouring it into the saucepan, stir quickly to avoid lumps, and cook, stirring constantly, for 5 minutes, remove the lemon peel and the vanilla stick.
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    NutritionView More

    510Calories
    Sodium8% DV180mg
    Fat25% DV16g
    Protein41% DV21g
    Carbs24% DV71g
    Fiber8% DV2g
    Calories510Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol150mg50%
    Sodium180mg8%
    Potassium480mg14%
    Protein21g41%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate71g24%
    Dietary Fiber2g8%
    Sugars46g92%
    Vitamin A10%
    Vitamin C8%
    Calcium35%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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