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RECIPE: Semolina Cale Marbled with Almond Mascarpone

Semolina is not just for pasta! One of my favorite desserts that my mom handed down to me is a semolina egg cake. Her cake was handed down by her mother, and that recipe used lard. The semolina creates a cake that has more of a flan-custard texture versus a flour cake, so be prepared with that texture if you make this cake. It also really isn't made until Easter, so I didn't want to make that specific recipe. 
This recipe I adapted from an online recipe that used ricotta cheese as a shortening with melted butter. I was intrigued with this shortening combo, and I had leftover mascarpone and thought it might accent the ricotta cheese and lemon flavors nicely. And it did! Hubby ate a piece practically every night. He dolloped a berry jam on a slice and claimed it worked wonderfully with the lemon flavors. Try it yourself and see what works? I froze leftover pieces to enjoy later in the winter. It makes a lot of cake!

Ricotta Lemon Semolina Cake Marbled with Almond Mascarpone

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