The Neapolitan cake that everyone will love!
Ingredients
- 500 g ricotta soft
- 250 g semolina
- 1200 g milk semi-skimmed
- 5 egg
- 350 g sugar semolina
- 2 lemons
- 2 oranges
- to taste aroma vanilla
- to taste aroma wildflower (I orange blossom)
Instructions
- First, take an orange and a lemon and cut the peel leaving it as whole as possible.
- Put the milk in a saucepan on the heat together with the orange and lemon peel. Light the fire and bring to a boil
- As soon as the milk starts to boil, lower the heat, remove the orange and lemon peels and add the semolina, stirring with a hand whisk to prevent it from sticking.
- Keep the flame low and when the semolina has absorbed all the milk (a few minutes will be enough) turn off the stove and let it cool.
- In the meantime, beat the eggs with the sugar in a bowl with a blender until you obtain a light and fluffy mixture.
- Add the ricotta to the semolina and mix with a whisk.
- Gradually add the egg and sugar mixture to the ricotta and semolina cream, stirring with a hand or electric whisk, until you obtain a smooth, lump-free mixture.
- Gradually add the egg and sugar mixture to the ricotta and semolina cream, stirring with a hand or electric whisk, until you obtain a smooth, lump-free mixture.
- Finally add the grated peel of the orange and lemon and the other flavorings to taste.
- Grease and flour, or line with parchment paper, a mold of 26 cm in diameter, pour the mixture and bake in a static oven at 180° for about 65 minutes. Always adjust with your oven.
- Remove from the oven and let it cool completely.
- Dust the surface with icing sugar and serve.
