Neapolitan lemon ricotta cake Neapolitan lemon ricotta cake

Create your best Easter menu yet with delicious ideas inspired by recipes and flavours from around the world.


Serves 8-10


1 hr 30 mins


  • 500ml milk
  • 50g butter
  • Zest of 2 lemons
  • 200g semolina
  • 4 eggs
  • 250g caster sugar
  • 400g fresh ricotta
  • 1 tsp vanilla extract
  • Lemon curd, raspberries and icing sugar, to serve


Place a square of baking paper over the base of a 22cm round springform cake tin and clip the ring into place. Grease the sides of the tin thoroughly with butter.
Preheat the oven to 180°C (or 160°C fan-forced) and place the rack in the lower third of the oven.
Place the milk, butter and lemon zest in a medium saucepan with 500ml (2 cups) of water and a pinch of salt. Bring just to the boil, then remove from the heat. While whisking, slowly sprinkle in the semolina, stirring continuously until thick. Scrape into a wide bowl to cool slightly while you prepare the rest of the filling.
In another bowl, whisk the eggs and sugar until just combined. Add the ricotta and vanilla and mix in. Slowly add semolina mixture, one large spoonful at a time, whisking in as you go so the eggs don’t get too hot all at once.
Scrape the mixture into the prepared cake tin and smooth the top. Bake in the oven for 45 minutes to 1 hour, until it’s set but still wobbly. Allow it to cool in the tin completely. Remove the cake from the tin by carefully cutting around the edge of the cake. Serve with lemon curd, raspberries and a dusting of icing sugar, if desired. Store in the fridge in an airtight container for up to 5 days.

Originally published in The Costco Connection, Mar/Apr 2024. Pick up the latest copy at your local warehouse or read it online.