Neapolitan Semolina Cake with Lemon Yogurt
for one 20 cm springform cake tin
Ingredients
350 ml milk
1 teaspoon vanilla powder
1 pinch of salt
250 g sugar
1 cinnamon stick
150 g lactose-free organic lemon yogurt
125 g semolina
50 g butter, plus a little extra for the tin
3 eggs
300 g ricotta made from cow’s milk
zest of 1 orange
zest of 1 lemon
breadcrumbs for the tin
icing sugar for dusting
minTime
Preparation
Step 1: Prepare the tin and the fruit
Grease a 20 cm springform cake tin with butter.
Coat it lightly with breadcrumbs.
Wash the orange and the lemon.
Finely grate the zest of both fruits.
Step 2: Heat the milk mixture
Put the milk, vanilla powder, salt, sugar, and cinnamon stick into a large saucepan.
Bring the mixture to a boil.
As soon as the first bubbles appear, remove the saucepan from the heat.
Stir in the lemon yogurt.
Slowly add the semolina while stirring all the time.
Step 3: Cook the semolina
Put the saucepan back on the heat.
Cook the mixture over low heat for about 5 minutes, stirring constantly.
This helps prevent lumps.
Remove the saucepan from the heat.
Add the butter and stir until melted.
Leave the mixture to cool.
Step 4: Add the eggs and ricotta
When the mixture has cooled, remove the cinnamon stick.
Add the eggs one at a time, stirring well after each egg.
Push the ricotta through a sieve.
Add the ricotta, the orange zest, and the lemon zest to the mixture.
Mix everything with a hand mixer until smooth and free of lumps.
Step 5: Bake
Pour the batter into the prepared cake tin.
Smooth the top with a spatula.
Bake in a preheated oven at 180°C, using top and bottom heat, for 45 to 50 minutes.
The cake is ready when the top is golden and the cake feels firm.
Step 6: Cool and serve
Remove the cake from the oven.
Leave it to cool completely before taking it out of the tin.
Dust with icing sugar before serving.
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