Soft Semolina and Ricotta Cake Without a Mixer

This Israeli recipe describes a dairy semolina and ricotta cake that takes 15 minutes to prepare and about 100 minutes total, including baking. It is classified as an easy recipe, makes 8 servings, and is baked in a 22 to 24 cm pan. The cake is meant to be especially soft, and the instructions note that no mixer is needed.

The batter starts with 2 cups of milk and 50 grams of butter brought to a gentle boil. One cup minus 1 tablespoon of semolina, along with grated lemon zest from 1 lemon, is whisked in for about a minute until slightly thickened. After a brief cooling, 4 large eggs are beaten with 1 cup of sugar until light and airy, then mixed with 250 grams of ricotta, preferably ricotta fresca, and finally combined with the warm semolina mixture.

The cake is baked at 170 degrees Celsius, ideally on turbo mode, for about one hour, until the center is set. It is removed, cooled partially or fully, dusted with powdered sugar, and served. The recipe says it keeps for up to 4 days in the refrigerator.