1. Using a wide vegetable peeler, remove the rind from 2 of the oranges and lemons. Using a small sharp knife, remove any of the bitter white pith. Place the milk and 500 ml (2 cups) water in a large saucepan along with the citrus peel, butter and vanilla seeds and bring to a gentle simmer. Whisking continuously, slowly pour in the semola and whisk for 2-3 minutes or until the mixture is thick and smooth (a few lumps are okay as they will dissolve in the batter). Spread the mixture over a shallow tray and allow to cool. Once cool, remove the citrus peel.

2. Preheat the oven to 180°C. Grease a 20 cm square cake tin and line with baking paper, leaving the sides overhanging.

3. Finely grate the rind from the remaining orange and lemon. Whisk the sugar and eggs in a large bowl until pale and fluffy (you can use an electric whisk, if you have one). Add the ricotta and beat until smooth. Add the cooled semola mixture along with the finely grate zest and whisk until well combined. Pour into the prepared tin and bake for 1 hour. The surface will crack a little, creating its characteristic pattern and the middle will feel jiggly (like a cheesecake). Remove from the oven and stand in the tin to cool for at least 1 hour. As it cools down it will flatten slightly.

4. To serve, dust with icing sugar and cut into small pieces. It keeps really well at room temperature for a few days (it’s actually better the next day) and in the fridge although the texture will change slightly. Tightly wrapped it freezes well too.

Cook’s notes

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