Orange Semolina Cake

• 1/4 cup fine semolina flour
• 1/2 cup sugar
• One 16-ounce container whole-milk or part-skim ricotta
• 2 large eggs, separated
• 2 tablespoons orange liqueur
• 1 teaspoon grated orange zest
• 1/2 cup golden raisins
• 1/4 teaspoon salt
• Confectioners' sugar for dusting

1. Preheat oven to 350 degrees F. Butter an 8-inch round cake pan.
2. In a small saucepan, bring 1 1/2 cups water to a boil.
3. Drizzle the semolina into the water, stirring constantly with a wooden spoon.
4. Stir in 1/4 cup of the sugar.
5. Cook, stirring often, until thickened, about 4 minutes.
6. Remove the pan from the heat and let cool slightly.
7. In a large bowl, whisk the ricotta, egg yolks, liqueur, and zest.
8. Stir in the raisins.
9. In a large bowl, beat the egg whites with salt on low speed until foamy.
10. Gradually beat in the remaining 1/4 cup sugar on high speed and beat until the whites hold stiff peaks.
11. With a spatula, gently fold the egg whites into the ricotta mixture.
12. Scrape the mixture into the prepared pan.
13. Bake the cheesecake for 1 hour or until puffed and golden on top.
14. Remove from the oven.
15. Let cool on a rack for 10 minutes.
16. Invert onto a plate and let cool.
17. Serve at room temperature or chilled, sprinkled with confectioners' sugar.

fine semolina flour, sugar, milk, eggs, orange liqueur, orange zest, golden raisins, salt, confectioners

Taken from www.foodnetwork.com/recipes/orange-semolina-cake-recipe.html (may not work)