Ricotta Semolina Cake Recipe – Cranberry & Cashew Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Ricotta Semolina Cake Recipe – Cranberry & Cashew Indian Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s comforting, a little different, and doesn’t require a ton of fuss. Well, look no further! This Ricotta Semolina Cake with cranberries and cashews is exactly that. I first stumbled upon a version of this when visiting my aunt in Delhi, and I’ve been tweaking it ever since to make it just perfect. It’s a beautiful blend of Indian flavors and Italian technique – a little fusion magic in your kitchen!

Why You’ll Love This Recipe

This cake is seriously special. It’s wonderfully moist, thanks to the ricotta, and has a lovely, slightly grainy texture from the semolina. The cranberries and cashews add a delightful chewiness and a touch of sweetness that isn’t overpowering. Plus, it’s surprisingly easy to make – perfect for a weeknight treat or a festive occasion. It serves 10, takes about 5 minutes of prep, and bakes in 30-40 minutes. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this delicious cake:

• 15 oz Ricotta Cheese
• 0.25 cup Semolina/Suji (about 30g)
• 0.5 cup Sugar (about 100g)
• 1 tbsp Golden Raisins (about 15g)
• 1 tbsp Dried Cranberries (about 15g)
• 1 tbsp Cashews (about 15g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Ricotta Cheese: Choosing the Right Type

Full-fat ricotta is the way to go here. It gives the cake the best texture and moisture. You can use whole milk ricotta or even buffalo ricotta if you can find it – it adds a lovely richness. Don’t use part-skim, as it can make the cake a bit dry.

Semolina/Suji: Fine vs. Coarse & Toasting for Flavor

I prefer fine semolina (suji) for this recipe, as it creates a more tender crumb. Coarse semolina will work in a pinch, but the texture will be a bit more noticeable. A quick tip? Toasting the semolina in a dry pan for a few minutes before adding it to the batter really enhances its nutty flavor. Just watch it carefully – it burns easily!

Raisins & Cranberries: Regional Variations & Substitutions

Golden raisins are traditional, but you can absolutely use regular raisins if that’s what you have. I love the tartness of cranberries, but chopped dates or even dried cherries would also be delicious. Feel free to experiment! My grandmother always added a little bit of chopped candied ginger, which was amazing.

Cashews: Roasting for Enhanced Taste

Roasting the cashews before adding them to the batter brings out their flavor beautifully. Just a few minutes in a dry pan or a quick bake in the oven will do the trick. You could also use almonds, pistachios, or even walnuts if you prefer.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 450°F (230°C).
2. In a large mixing bowl, combine the ricotta cheese, semolina, sugar, raisins, cranberries, and cashews.
3. Mix everything together really well. You want the sugar to dissolve and all the ingredients to be evenly distributed. Don’t be afraid to get your hands in there!
4. Grease a 6×6-inch oven-safe pan with butter or oil. I like to use butter for extra flavor.
5. Pour the mixture into the greased pan and spread it out evenly.
6. Bake in the preheated oven for 30-40 minutes, or until the edges are golden brown and the cake is set.
7. Remove the cake from the oven and let it cool in the pan for about 15 minutes.
8. Gently flip the cake onto a plate and slice into squares.
9. Serve warm – it’s so much better that way!

Expert Tips

• Don’t overbake the cake! It should be slightly soft in the center.
• If you’re worried about sticking, line the pan with parchment paper.
• For a richer flavor, add a teaspoon of vanilla extract to the batter.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Ricotta Semolina Cake

Substitute the ricotta cheese with a vegan ricotta alternative (made from tofu or cashews). It works beautifully!

Gluten-Free Adaptation (Using Alternative Flours)

Replace the semolina with an equal amount of gluten-free flour blend. Bob’s Red Mill 1-to-1 Baking Flour is a great option.

Adjusting Sweetness Levels

If you prefer a less sweet cake, reduce the sugar to 1/3 cup.

Festival Adaptations (Holidays & Celebrations)

During Diwali, my family loves adding a pinch of cardamom and saffron to the batter for a festive touch.

Spice Level Variations (Cardamom, Saffron)

A 1/4 teaspoon of cardamom powder or a pinch of saffron strands infused in warm milk adds a beautiful aroma and flavor.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a cup of chai or a scoop of vanilla ice cream. A drizzle of honey or a sprinkle of powdered sugar adds a nice finishing touch.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It’s best enjoyed within a couple of days, though!

FAQs

What is the best way to ensure the cake doesn’t stick to the pan?

Greasing the pan really well with butter or oil is key. Lining it with parchment paper is even better!

Can I use a different type of nut instead of cashews?

Absolutely! Almonds, pistachios, or walnuts would all be delicious.

Can this cake be made ahead of time?

You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good mix before baking.

What is the role of semolina in this recipe?

Semolina adds a lovely texture to the cake – it’s slightly grainy and gives it a nice bite. It also helps to absorb some of the moisture from the ricotta.

How can I tell when the cake is perfectly baked?

The edges should be golden brown, and the center should be set (it shouldn’t jiggle when you gently shake the pan). You can also insert a toothpick into the center – it should come out with just a few moist crumbs attached.