1 hour

semolina, 1 cuo
corn oil, 1,4 oz
eggs, 2
sugar, 1/3 cup
the juice and peel of one untreated orange
ricotta cheese, 7 oz
low fat milk, 2 cups


Preheat oven to 180° C.
Get orange rind slides (just the thin orange part!) cutting it with a sharp knife.
Add it to the milk in a pan and boil the content
Divide the egg yolks from the whites.
Mix the egg yolks with the sugar and add to the mixture corn oil .
Remove the orange peel from the milk .
Pour gently the semolina into the boiling milk and stir until mixture is smooth and thick.
Leave to cool.
Add the ricotta to the egg yolks.
Mix until you get a homogeneous cream.
Squeeze the orange and pour the juice into the mixture cream.
Whisk the egg whites until firm.
Add the semolina&milk mixture into the cream and mix well .
Add the egg whites and mixing gently.
Pour the cake in a rectangular baking dish lined with baking paper.
Bake in preheated oven at 180 ° C for 50 minutes.
Check with a wooden toothpick: it should not be too wet inside
Make it cool and serve cut into 12 portions.

Thanks to: Mistofrigo