Method

• 1.
  Preheat oven to 180°C. Grease a 22cm springform cake pan and dust with flour. Heat milk and 2 cups (500ml) water in a medium saucepan over medium heat until simmering. Slowly pour in semolina and a pinch of salt flakes in a steady stream, whisking constantly. Cook, still whisking constantly, for 1-2 minutes. Remove from the heat and stir in the sugar until well combined. Transfer to a large heatproof bowl and cover the surface with plastic wrap. Set aside to cool.
• 2.
  Stir lemon and orange zests into the cooled batter. Using an electric hand mixer, add the eggs, one at a time, beating until combined after each addition. Add ricotta, beating until combined. (You can use a whisk to break up any large lumps of ricotta in the mixture. It’s fine for the batter to have small lumps of ricotta in it).
• 3.
  Pour mixture into the prepared pan and bake for 1 hour 10 minutes or until cake is golden on top, and set and slightly jiggly like a cheesecake. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.
• 4.
  Cut cake into squares or rectangles and dust with icing sugar to serve.