Semolina and ricotta cake (Torta di semolino e ricotta) from The Italian Baker: 100 International Baking Recipes with a Modern Twist (page 56) by Melissa Forti

  • semolina flour
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
  • caster sugar
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  • Show all ingredients...

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Astrid5555 on April 08, 2017

    I made only 2/3 of the recipe and baked it in an 8-inch instead of a 9-inch pan. Very rich and dense cake, which did not look at all like the picture in the book due to a lack of browning. I baked the cake 10 minutes longer than specified in the recipe and it was fine. I will probably not make it again, but it was quite well received by my guests who found the cake pleasantly reminiscent of the childhood semolina porridge served by their grandmothers when they were sick.

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