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- Torta di Semolina al Limone
- (Lemon Semolina Cake)
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Ingredients:
4 cups of milk
6 eggs
5 oz. dry semolina
2 oz. sweet butter
10 oz. ricotta cheese
2 lemons of Sorrento
3 oz. mandarin liqueur
3 oz. lemon liqueur
1 cinnamon stick
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- Directions:
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- Bring the milk to a boil with the lemon peel, cinnamon stick and sugar, stirring constantly and then remove from
the stove.
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- Remove the peel and cinnamon stick.
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- Slowly pour in the semolina stirring constantly to
avoid any lumps.
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- Return the pot to the stove and simmer for another 5
minutes. Remove, stir in the butter and let cool.
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- Beat 1 whole egg with 4 egg yolks together and mix
into the semolina.
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- Set the egg whites aside.
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- Mix the ricotta cheese with the two liqueurs and some
lemon zest. Add this to the semolina.
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- Whip the remaining egg whites until stiff and fold in
to the semolina-ricotta mixture.
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- Butter a shallow baking dish and dust with sugar.
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- Pour in the mixture and place in an oven at 325° F.
Bake for 45 minutes.
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- Remove from the oven and let cool. Cut the cake into squares and dust with frosting
sugar, before serving. Serves 4.
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