Migliaccio (Lemon semolina and ricotta cake)
2 cup(s), (500ml)
Fresh lemon rind
2 tsp, finely grated
1 whole, halved lengthways, seeds scraped
Reduced fat oil spread
1 cup(s), (160g)
Granulated stevia sweetener
1 cup(s), (220g)
Low-fat ricotta cheese
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 24cm (base measurement) round springform tin with oil. Line base and side with baking paper.
- Combine milk, rind, vanilla seeds and 2 cups (500ml) water in a large saucepan over medium heat. Bring almost to the boil. Add spread and pinch of salt and stir until melted. Gradually add semolina, in a thin, steady stream, stirring constantly. Cook, stirring, over medium-low heat for 2–3 minutes or until smooth and thick. Transfer to a shallow dish to cool slightly.
- Meanwhile, using electric beaters, beat eggs and stevia until combined. Beat in ricotta until smooth. Slowly beat in semolina mixture until smooth and combined. Stir in juice. Pour mixture into prepared tin and bake for 1 hour or until golden and set (loosely cover with foil if the top is browning too quickly). Set aside in tin to cool. Serve at room temperature or chilled.