Sambuca Ricotta Semolina Cake

I like a simple cake that I can dress-up. This Sambuca Ricotta Semolina Cake delivers a versatile dessert without much stress. The Semolina gives cakes some more texture and adding the ricotta keeps the cake moist and velvety. Sambuca Ricotta Semolina Cake gets its flavour from the Sambuca liqueur in the cake and the custard.

My favourite semolina memories are of nonna using it to make pasta and a savoury porridge dish. She dressed the porridge with sauce and sautéed zucchini and then sprinkled parmesan over it. That’s another recipe. LOL She also made some cookies with it.

My cake today will be great on its own, but I am adding a custard to it. Today I dress it with custard and berries on top. You can use your imagination to change this cake to suit your needs. Custard is a think I make often for my self and it isn’t complicated. For every egg, I add a tablespoon of sugar. Use whole milk or 2 % for the best texture. Instead of vanilla extract, I add a liqueur. My favourites are Sambuca and Baileys.

A great article on learning about cooking with semolina https://www.thespruceeats.com/easy-semolina-flour-substitute-4142772

Ingredients For Sambuca Ricotta Semolina Cake

The cake

3 cups milk
1/4 cup of butter
1/2 of a lemon or orange juice and zest
1 cup semolina
2 tsp Sambuca
3 eggs
1 cup sugar
250 grams ricotta
1 tsp coconut sugar
1/4 cup slivered almonds

The Custard

3 egg yolks
3 tbsp of sugar
2 tbsp of cornstarch
two cups of milk
2 tbsp Sambuca
zest of half a lemon
1 tbsp butter

To make the custard whisk the egg yolks, sugar and cornstarch right in the pan. When smooth add two cups of cold milk and place on medium heat. Bring to a boil and stir until thick. The custard should coat the back of your spoon. Remove from heat and add the Sambuca, butter and lemon zest. Stir quickly and transfer to a glass bow. Cover the custard right over the surface with plastic wrap to avoid a film. Place into refrigerator until completely cooled.

Process for the cake

Heat the milk with the orange or lemon zest and the butter.

When it comes to a boil gradually add the semolina and stir constantly. When it thickens remove from heat and add the lemon juice and anise. Set aside to cool.