Torta Di Semolina Al Limone – Lemon Semolina Cake


4 cups of milk
Six eggs
5 oz. dry semolina
2 oz. sweet butter
10 oz. ricotta cheese
Two lemons of Sorrento
3 oz. mandarin liqueur
3 oz. lemon liqueur
One cinnamon stick

How to make the Torta Di Semolina Al Limone – Lemon Semolina Cake:

Bring the milk to a boil with the lemon peel, the cinnamon stick, and the sugar, stirring constantly, and then remove from the stove.

Remove the peel and cinnamon stick. Slowly pour in the semolina, constantly stirring to avoid any lumps. Return the pot to the stove and simmer for another 5 minutes. Remove, stir in the butter and let cool.

Beat one whole egg with four egg yolks together and mix into the semolina. Set the egg whites aside. Mix the ricotta cheese with the two liqueurs and some lemon zest. Add this to the semolina.

Whip the remaining egg whites until stiff and fold into the semolina-ricotta mixture. Butter a shallow baking dish and dust with sugar. Pour in the mix and place in an oven at 325’F. Bake for 45 minutes. Remove from the oven and let cool.

Cut the cake into squares and dust with frosting sugar, before serving.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at