Orange Semolina Cake

1. 1

   Preheat oven to 350 degrees F. Butter an 8-inch round cake pan.

2. 2

   In a small saucepan, bring 1 1/2 cups water to a boil.

3. 3

   Drizzle the semolina into the water, stirring constantly with a wooden spoon.

4. 4

   Stir in 1/4 cup of the sugar.

5. 5

   Cook, stirring often, until thickened, about 4 minutes.

6. 6

   Remove the pan from the heat and let cool slightly.

7. 7

   In a large bowl, whisk the ricotta, egg yolks, liqueur, and zest.

8. 8

   Stir in the raisins.

9. 9

   In a large bowl, beat the egg whites with salt on low speed until foamy.

10. 10

    Gradually beat in the remaining 1/4 cup sugar on high speed and beat until the whites hold stiff peaks.

11. 11

    With a spatula, gently fold the egg whites into the ricotta mixture.

12. 12

    Scrape the mixture into the prepared pan.

13. 13

    Bake the cheesecake for 1 hour or until puffed and golden on top.

14. 14

    Remove from the oven.

15. 15

    Let cool on a rack for 10 minutes.

16. 16

    Invert onto a plate and let cool.

17. 17

    Serve at room temperature or chilled, sprinkled with confectioners' sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.