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Saffron, date & lemon semolina cake with ricotta filling
Saffron, date & lemon semolina cake with ricotta filling
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Prep Time:
15 minutes
Cook Time:
95 minutes
Total Time:
110 minutes
Moist orange-liqueur cake with dates and creamy ricotta - a fragrant delight you won't be able to resist!
Ingredients:
  • 150g (1 cup) dried dates, coarsely chopped
  • 95g (1/2 cup) mixed peel
  • 125ml (1/2 cup) orange-flavoured liqueur (such as Cointreau)
  • 1/2 tsp saffron threads
  • 300g (2 cups) self-raising flour
  • 215g (1 cup) caster sugar
  • 140g (3/4 cup) semolina
  • 4.00 gm baking powder
  • 125g butter, melted
  • 500g (2 1/2 cups) fresh ricotta
  • 250ml (1 cup) water
  • 55g (1/2 cup) walnut halves, coarsely chopped
  • 24.00 gm icing sugar mixture
  • 2 tsp finely grated lemon rind
  • 125ml (1/2 cup) fresh lemon juice
  • 155g (3/4 cup) caster sugar, extra
Instructions:
  • Preheat the oven to 160°C. Grease a round 22cm cake pan with melted butter and line with non-stick baking paper.
  • In a saucepan over low heat, gently mix dates, mixed peel, liqueur, and half of the saffron. Stir and cook for 2 minutes until just warmed through. Cover with plastic wrap and let it rest for 30 minutes to soak up the flavors.
  • In a medium bowl, blend flour, sugar, semolina, baking powder, melted butter, eggs, half of the ricotta, and half of the water using an electric beater until fully combined. Gently fold in the date mixture and walnuts until incorporated.
  • Mix the icing sugar, lemon rind, and extra ricotta in a small bowl.
  • Pour half of the cake mixture into the prepared pan and level it out. Evenly spread the ricotta mixture on top. Pour the rest of the cake mixture over the ricotta and level the surface.
  • Bake uncovered for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean. Allow to cool for 10 minutes before transferring to a wire rack set over a baking tray.
  • In a saucepan over medium heat, combine lemon juice, extra caster sugar, remaining water, and remaining saffron. Cook, stirring occasionally, for 5 minutes until sugar dissolves and syrup slightly thickens. Pour over the cake to soak and cool. Serve by cutting into wedges.

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