Easy<\/p>\n
Serves 6<\/p>\n
15 minutes<\/p>\n
50 minutes<\/p>\n
1 hour 35 minutes<\/p>\n
Today, I’m excited to share a simple and budget-friendly recipe for a ricotta and semolina cake. This cake holds a special place in my heart as it brings back delightful childhood memories. Back in my early school days, we were often treated to this delicious cake, and it was always a hit!<\/p>\n
Traditionally, this recipe calls for a type of dry, grainy fresh cow’s cheese known as tvorog in Russian or cottage cheese in English. This cheese helps make the cake particularly moist once baked. However, finding it can be a challenge here, so I’ve substituted it with ricotta.<\/p>\n
This cake isn’t overly sweet or heavy, making it perfect for an afternoon snack or even breakfast. It can be enjoyed plain or dressed up with some yogurt, sour cream, honey, jam, or fresh fruits.<\/p>\n
For 6 People<\/p>\n
– Ricotta: 500 g
\n– Eggs: 2
\n– Vanilla sugar: 10 g
\n– Soft butter: 50 g
\n– Milk: 50 g
\n– Fine durum wheat semolina: 100 g
\n– Sugar: 100 g<\/p>\n
– Soft butter for greasing: 20 g<\/p>\n
1. **Prepare the Dough**<\/p>\n
In a mixing bowl, combine the ricotta, eggs, vanilla sugar, and soft butter. Use an immersion blender to mix until smooth. Add the milk and blend again to incorporate. Next, stir in the semolina and sugar with a hand whisk. Allow the dough to rest at room temperature for about 30 minutes to let the semolina swell slightly.<\/p>\n
2. **Preheat the Oven**<\/p>\n
Heat the oven to 350\u00b0F (180\u00b0C) using the conventional setting.<\/p>\n
3. **Prepare the Baking Pan**<\/p>\n
Thoroughly grease the sides of an 18 cm square baking pan. Pour the batter into the pan, spreading it evenly.<\/p>\n
4. **Baking**<\/p>\n
Place in the oven and bake for about 45-50 minutes, or until the top is golden brown.<\/p>\n
Allow the cake to cool for about 10 minutes before slicing. Serve as is, or with toppings like fruit, honey, sour cream, maple syrup, or jam.<\/p>\n\n\n