ITALIAN CAKE

250 g Semolina wheat
300 g Ricotta cheese
300 g sugar
grated rind of 1 lemon
4 eggs
250 ml full cream milk
750 ml water
(Optional Limoncello liquore or Cointreau 30 ml)
10 ml vanilla essence
50 g butter
50 g candied peel
1 tablespoon cinnamon
(Optional raisins 100 g)

Boil water and milk with grated lemon rind, vanilla essence butter.
Add Semolina stirring all the time let it thicken 5/7 mins
In another bowl stir Ricotta cheese with eggs and sugar add Limoncello liquore.
Add your cooked Semolina to Ricotta mixture, mix till nice and smooth.
Add your candied peels, cinnamon and raisins once you have mixed all ingredients.
Butter a cake tin 28 cm and bake 200 °C for 45 mins, must be golden brown.
When cold sprinkle icing sugar over.
Note:
Very easy cake, must look more like a tart not thick.

Recipe and photo: Sabrina Merli