This cake is simply delicious and extremely simple to make. I always make this whenever I have cheese and yoghurts that accumulate in the fridge.
I don’t usually like to use the word hate but if there is anything I have to say I hate, it is wasting food. As much as I try not to overly buy things this sometimes happens, especially dairy (I have to admit at home we all have a real weakness for yoghurts which I make at home and cheese) ;-)).
Every now and again I have to come up with a recipe to use those ingredients so I do not need to throw anything away.
This is actually my favourite part of cooking when I improvise and create recipes in minutes according to what I see once I open the fridge door. We all do sometimes end up buying more than we need and is necessary, but hey when you end up with one of these cakes.... who minds?
Last time I've made this was on holiday when my cousin had about 1 kg ricotta cheese which she took out of the fridge, placed it in front of me and said "can you please make something with this before it goes off"..... I was happy to take care of it knowing that we will all love the result ;-))
This cheesecake is literally one of those cakes that any kid or adult that like cheese will love, it is really tasty and you can ‘tailor’ according to your taste and fridge ingredients availability.
It is healthy too and can easily be made gluten-free by replacing the semolina with gluten-free flour or oats.
Semolina, ricotta cheese and coconut cake
- ovenproof dish
- glass bowl
- 500 g ricotta cheese
- 200 g yogurt (natural)
- 1 pack puff pastry ready made (optional)
- 100 g semolina ** or gluten free flour
- 100 g sugar
- 5 eggs
- 2 sugar sachets (vanilla)
- 2-3 tbsp coconut (desiccated)
- 1/2 tsp salt
- 20 g icing sugar for dusting
- 100-150 ml creme fraiche (for serving)
- Grease or line a 7” (18-20 cm) oven dish. If you choose to use the puff pastry, place this on the greased or lined dish. Set aside. Preheat the oven at 180°C/375F.
- In a large bowl, gather all the other ingredients (cheese, eggs, sugar, salt, vanilla sugar, desiccated coconut, semolina or the gluten-free flour, yoghurt) and with an electric mixer mix well until all beautifully homogenized.
- Pour the mixture in the prepared oven dish and place in the oven.
- Bake for 50 min or so , until nice and golden on top.
- When slightly cool, dust with icing sugar and serve with creme fraiche, full-fat yoghurt or simply as it comes with a cup of milk or coffee.
Amanda Wren-Grimwood says
Ramona this cake looks gorgeous and I love the fact that it is so simple to make. I often buy ricotta now but have yet to make a cake so I'm trying this one!
Thank you so much for stopping by. I so agree with you - it is a super easy and yummy cake to make especially with left over cheese and yoghurts that my have and not know what to do with. Please do let me know how you liked it when you make it. Have a lovely Easter Monday! xx
Brian Jones says
Hating stuff is good for you, ambivalence is the worse... Love and hate are absolutely peachy! I happen to agree with you, with your object of scorn, throwing food away always feels awful! I love the sound of this cake it is wonderful the texture looks superb too!
Thank you so much Brian. I rarely use the word ‘hate’ in fact I avoid using it as I really hate anything but throwing food is something that gets me worked out ?. We can always produce something out of almost ‘nothing’ and that is defo not worth throwing.
I’m really glad you liked this recipe ?
Aleka Shunk says
That is such a great idea! I always have so much yogurt I don't use and I also "hate" throwing it out. This sound so moist and delicious!!
Thank you Aleka,
I agree with you totally, we often have food or ingredients left over - we should never throw it away but create something with that. It’s amazing what sometimes comes out ?