Ingredients
Scale
- 500g fresh ricotta cheese
- 150g fine semolina flour
- 150g granulated sugar
- 3 large eggs
- 50g unsalted butter, melted
- 1 teaspoon vanilla extract
- Zest of one lemon
- Optional: powdered sugar for topping
- Butter and flour for greasing the baking pan
Instructions
- Preheat your oven to 180°C (350°F). Grease the baking dish with butter and dust with flour.
- In a large bowl, blend ricotta with sugar until smooth. Add eggs one at a time, mixing well after each addition. Incorporate melted butter, vanilla extract, and lemon zest.
- Sift semolina flour into the mixture, gently folding until homogeneous. The batter should be thick and creamy.
- Pour batter into the prepared dish and smooth the top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for 15 minutes before transferring to a wire rack. Optional: dust with powdered sugar before serving.
Notes
- For a gluten-free version, replace semolina with rice flour or almond meal.
- The cake tastes even better when made a day ahead; store in the refrigerator and serve at room temperature.
- Sprinkle with powdered sugar or serve with fresh berries for added flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg