Ingredients

The following ingredients have 12 Servings
  • 3 tablespoons unsalted butter
  • 1 quart whole milk
  • 1 3/4 cups semolina flour
  • 1/2 teaspoon kosher salt
  • 1 3/4 cups sugar
  • 1 large or 2 small lemons
  • 4 large eggs
  • 1 pound (2 cups) fresh ricotta cheese, strained
  • Confectioners’ sugar for sprinkling
  • Raspberry sauce (<a href="http://cooking.nytimes.com/recipes/1017241-raspberry-sauce">see recipe</a>)

Instruction

  • Preheat the oven to 325. Butter an 11-inch round cake pan.
  • Heat the milk in a medium saucepan over medium heat until simmering, then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes. Remove the saucepan from the heat, and stir in the sugar and butter until combined. Transfer the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming.
  • Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta.
  • Pour the batter into the pan, and bake until set and golden in places, about 1 hour. Transfer the pan to a rack to cool, and sprinkle with confectioners’ sugar while still hot. Once the cake has cooled, sprinkle with confectioners’ sugar once more, then serve.