Preheat the oven to 180°C and grease and flour a baking tray.
In a saucepan, bring the milk to a boil. Add the semolina gradually, stirring constantly with a whisk to avoid lumps. Cook the semolina for about 5-7 minutes, until it becomes thick and creamy. Remove from the heat and let cool slightly.
In a large bowl, beat the eggs and sugar until light and fluffy.
Add the ricotta and grated lemon zest to the beaten eggs and mix well.
Add the cooked and cooled semolina to the egg and ricotta mixture and mix until fully incorporated.
Add the melted butter and baking powder to the mixture and mix well.
Pour the mixture into the prepared pan and smooth it out with a spatula.
Place the cake in the preheated oven and bake for approximately 30-35 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
Once cooked, allow the cake to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Before serving, you can dust the cake with icing sugar for an elegant finish, if desired.
This semolina and ricotta cake is moist, fragrant and perfect for enjoying as a dessert after a meal or as a snack with a cup of tea or coffee. Enjoy!
