1. Pre heat your oven to 390F. 

2. Place a large saucepot on a stove set to medium-high heat. Add water, milk, orange peel, lemon peel, and butter.  

3. Whisk until all the butter has melted and it starts to boil.  

4. Once boiling, remove the lemon and orange peels and turn the heat down to medium-low. Whisk in Caputo Semola Flour quickly and consistently to avoid any lumps.   

5. As the mixture comes together to a dough–like consistency, switch to a wooden spoon to continue mixing until the dough easily pulls away from the side and bottom of the pot. Approx. 4-7 minutes. 

6. Quickly remove the dough from the pot, place it in a wide dish, and spread it out to cool. 

7. In a large mixing bowl, combine eggs, sugar, almond extract, and vanilla extract. Using a hand mixer, whisk until well combined and the mixture turns pale in color.  

8. Separately, strain the ricotta through a sifter and slowly add it to the egg mixture one spoonful at a time until incorporated.  

9. Next, slowly add in the Semola dough one spoonful at a time, continuously mixing until it is all well combined and there are no big lumps. 

10. Grease a 9” cake pan with Olitalia Extra Virgin Olive Oil and line the top and bottom with parchment paper. Pour in your batter and fill ¾ of the pan. 

11. Place the oven rack in the middle and gently put it in your cake pan.  

12. Bake for 60 minutes total. At 40 minutes, check to see if the top has browned. If it has, place a sheet of aluminum foil over the top and continue baking until the one hour is completed.  

13. Once finished, let the cake rest in the cake pan for 30-40 minutes.  

14. Turn out your Semolina cake onto a platter and dust with powdered sugar.  

15. Serve and enjoy!