Turkish · Dessert
Turkish Soft Cheese and Semolina Cake
A Turkish soft cheese and semolina cake, known in Turkish kitchens as a style of peynirli kek, built on drained ricotta and fine semolina baked into a delicate, lightly grainy custard-like crumb. Lemon zest and vanilla keep it fragrant while a post-bake drizzle of golden syrup and crushed pistachio finish it with colour and crunch. It sits between a cheesecake and a milk pudding, firmer than a custard but far softer than a New York-style bake.
$1
15 minsPrep
34 minsCook
169 minsTotal
MediumLevel
Nutrition per serving
340Calories
11.4gProtein
14.7gFat
40gCarbs
27.6gSugar
1gFiber
117mgSodium
128mgChol
7.5gSat Fat
179mgPotassium
133mgCalcium
1mgIron
0.4mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170°C (340°F) and butter a 10cm springform tin, lining the base with a disc of parchment.
2
In a bowl, beat the drained ricotta with the sugar until smooth and no longer grainy.
3
Whisk in the egg, then stir in the semolina, milk, melted butter, lemon zest and vanilla extract until you have a loose, pourable batter.
4
Pour the batter into the prepared tin and smooth the top with a spatula.
5
Bake for 32-35 minutes until the top is golden and just set with a slight wobble in the centre.
6
Turn off the oven, prop the door ajar and leave the cake inside for 10 minutes before transferring to a wire rack to cool fully.
7
Chill the cooled cake in the tin for at least 2 hours to firm up before unmoulding.
8
Slice into 2 pieces, drizzle each with golden syrup and scatter over the crushed pistachios just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g drained ricotta
- 1 oz28g fine semolina
- 11 egg, beaten (50g)
- 1.3 oz38g sugar white
- 1.1 oz30g whole milk
- 0.4 oz10g melted butter
- 0.1 oz4g zested lemon
- 0.1 oz3g vanilla extract
- 0.6 oz18g golden syrup
- 0.3 oz8g crushed pistachio
