Orange Semolina Cake Recipe

This Orange Semolina Cake Recipe is a moist and creamy recipe, which is made with ricotta and semolina flour. It’s a unique Italian-style dessert, ready in about 1 hour 30 minutes.

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Orange Semolina Cake Ingredients

• 1/4 cup fine semolina flour
• 1/2 cup granulated sugar, divided
• 1 (16-oz.) container whole-milk or part-skim ricotta
• 2 large eggs, separated
• 2 Tbsp. orange liqueur
• 1 tsp. grated orange zest
• 1/2 cup golden raisins
• 1/4 tsp. salt
• Confectioners’ sugar, for dusting

How To Make Orange Semolina Cake

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.
2. Mix the Batter Base: In a large bowl, whisk together the ricotta, egg yolks, semolina flour, 1/4 cup of the granulated sugar, orange liqueur, orange zest, golden raisins, and salt. Mix until just combined; the mixture will be thick.
3. Beat the Egg Whites: In a separate, very clean, large bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form.
4. Stabilize the Whites: Gradually add the remaining 1/4 cup of granulated sugar to the egg whites, beating continuously until stiff, glossy peaks form.
5. Fold and Combine: Gently fold about one-third of the beaten egg whites into the ricotta mixture to lighten it. Then, add the remaining egg whites and fold gently until just combined. Be careful not to overmix and deflate the air.
6. Bake the Cake: Pour the batter into the prepared pan and spread it into an even layer. Bake for 45-55 minutes, or until the cake is set, golden brown on top, and a toothpick inserted into the center comes out with moist crumbs (it will be like a cheesecake, not a dry cake).
7. Cool and Serve: Let the cake cool in the pan on a wire rack for at least 20-30 minutes. It may sink slightly in the middle as it cools. Dust generously with confectioners’ sugar just before serving.

Recipe Tips

• What is the texture of this cake? This is not a light, fluffy, “cakey” cake. Because its main ingredient is ricotta, the texture is wonderfully moist, creamy, and dense, similar to a baked Italian cheesecake or a very rich custard. The semolina adds a subtle, pleasant grain.
• Why do I have to separate the eggs? The beaten egg whites are the only source of leavening (lift) in this recipe. This step is essential to keep the rich ricotta batter from being overly heavy. Folding them in gently is the key to the final texture.
• How do I know when the cake is done baking? The cake is done when the edges are set and pulling away from the pan, and the top is golden. The center should still have a very slight “jiggle” when gently shaken, similar to a cheesecake. An inserted tester should come out with moist crumbs, not wet batter.
• Can I skip the orange liqueur? Yes. You can substitute it with 2 tablespoons of fresh orange juice (for more orange flavor) or 1 teaspoon of vanilla or almond extract.

What To Serve With Orange Semolina Cake

This cake is rich and delicious on its own, but also pairs beautifully with a few simple additions.

• A handful of fresh berries (like raspberries or sliced strawberries)
• A dollop of lightly sweetened whipped cream
• A drizzle of honey or a fruit compote
• A hot cup of espresso or coffee

How To Store Orange Semolina Cake

• Refrigerate: Because this cake is made with ricotta and eggs, it must be stored in the refrigerator. Cover it tightly or place it in an airtight container. It will last for up to 4 days.
• Freeze: This cake freezes well. Wrap the cooled cake (or individual slices) tightly in plastic wrap, then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Orange Semolina Cake Nutrition Facts

(Per serving, assuming 8 servings)

• Calories: ~250 kcal
• Total Fat: 13g
• Saturated Fat: 7g
• Cholesterol: 105mg
• Sodium: 210mg
• Total Carbohydrate: 23g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 10g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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