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Ricotta Cheese and Semolina Cake
L'ANTRO DELL'ALCHIMISTADescription
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.
Ingredients
Directions
- Preheat the oven to 170C.
- 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.
- 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.
NutritionView More
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| 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.