Italian lemon-ricotta cake with outrageous raspberry coulis®

 
 
 

Yield

  • Serves 12

Ingredients

  • 3 tablespoons unsalted butter, plus some to butter the pan

  • 1 quart whole milk

  • 1 3/4 cups fine semolina or durum flour*

  • 1/2 reaspoon kosher salt

  • 1 3/4 cups sugar

  • 2 large lemons, zested

  • Fresh lemon juice from zested lemons

  • 1 tsp. vanilla extract

  • 4 large eggs

  • 1 pound (2 cups) fresh ricotta cheese, strained in a mesh colander

  • Confectioner’s sugar for sprinkling

  • 2 - 8oz jars Francine’s Outrageous Raspberry Coulis ®

    * Note: King Arthur Durum Flour, or another fine grain semolina flour can be ordered online.

Directions

  • Preheat oven to 325°

  • Generously butter the bottom and sides of a 10” springform pan.

  • Heat the milk with the sugar and butter in a medium saucepan over low heat until simmering, then very slowly whisk in the semolina and salt; it will get very thick.

  • Boil, stirring constantly with a wooden spoon, for 2 minutes.

  • Remove the saucepan from the heat, and transfer the batter to a bowl. Smooth it out with an offset spatula to cool it down to warm and cover surface of batter with plastic wrap to keep a skin from forming.

  • While the batter is cooling, zest the lemons, using only the yellow part, and stir into the cooled batter, along with the juice from both lemons.

  • Using a hand mixer, 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. Once the cake has cooled completely, remove from springform pan, sprinkle with confectioner’s sugar, and serve with Raspberry Coulis to pour over and around each slice.