Ingredients:

2 cups whole milk

2 1/4 cup water 

1 cup semolina flour

3 TBSPs butter

Rinds from one orange and one lemon

1/2 tsp salt

4 extra large eggs

1 1/4 cup sugar

1 lb ricotta, full fat

1 tsp vanilla extract 

Optional: 1 tsp lemon extract plus 1 tsp orange extract

Directions:

Grease and flour a 9 or 10 inch springform pan.

Set aside.

Preheat oven to 375F.

Place milk, water, salt, butter and citrus rinds in a sauce pot.

Bring to a slow boil on medium-low heat.

Carefully add semolina to boiling liquid, a little at a time while stirring with whisk.

Cook semolina, continuing to stir for about 5 minutes or until totally set.

Remove from heat, remove rinds and allow to fully cool.

Place eggs, sugar and vanilla in large bowl. 

Mix well with electric mixer until foamy.

Add ricotta and continue mixing on low until blended.

If you choose to add orange and lemon extracts for extra citrusy flavor, do so now.

Add cooled semolina, a bit at a time, while mixing on low.

Make sure to beat well, especially if you have lumps.

Mixture needs to be smooth.

Pour mixture into prepared baking pan.

Even out surface with spatula.

Bake in preheated oven for 60 minutes or until golden.

Shut off oven and partially open oven door to allow cake to cool gradually.

After 15 minutes, remove cake from oven.

Allow cake to completely cool before serving.

TIPS:

Make sure to use semolina and not semola. Semolina is ground very fine but semola is not. In fact, semola would be too coarse for this recipe.

I like my cake to taste and smell citrusy so I add the extracts that I listed under Optional. Feel free not to use them if you want a milder flavor.

This cake is even better the day after. Keep it refrigerated overnight and sprinkle with powdered sugar before serving.