Semolina Cake with Ginger and Pine Nuts

An Italian tradition, semolina cakes can range from savory to sweet; this one, leavened with beaten egg whites, is a light and easy dessert for any night of the week.

Unsalted butter for greasing the pan

1⁄2 cup plus 2 tablespoons semolina fl our, plus additional for dusting

1⁄3 cup crystallized ginger

1⁄4 cup plus 2 tablespoons pine nuts

4 large eggs, separated , at room temperature

1⁄4 teaspoon salt

3⁄4 cup sugar

1 teaspoon ground ginger

• Position the rack in the center of the oven and preheat the oven to 350°F. Lightly butter an 8-inch springform cake pan (preferably) or an 8-inch, high-sided, round cake pan; dust the interior with semolina fl our, coating the sides and bottom thoroughly and evenly before tapping out the excess.
• Place the crystallized ginger in a food processor fi tted with the chopping blade; pulse until chopped. Add the pine nuts and process until pastelike.
• Place the egg whites and salt in a large bowl and beat until frothy, using an electric mixer at medium speed. Raise the speed to high and continue beating until soft peaks form in the place where the beaters are turned off and raised up out of the whites, about 3 minutes. Set aside.
• Clean and dry the beaters. Beat the egg yolks and sugar in a second large bowl until pale yellow, doubled in volume, and very velvety, about 4 minutes. The beaters, when turned off and lifted up, should drizzle thick ribbons back onto the top of the batter, ribbons that do not immediately dissolve. Beat in the ground ginger.
• Scrape down the sides of the bowl and beat in the pine nut paste until fairly smooth. Scrape down the beaters and remove them. Fold in the semolina fl our with a rubber spatula, working slowly and carefully until the semolina is moistened and evenly distributed in the grainy batter.
• Fold in a quarter of the beaten egg whites with a rubber spatula; work evenly but not carefully, dissolving the whites into the thick batter. Then fold in the remaining beaten whites slowly and gently, turning them through the batter to get them evenly distributed without defl ating them. There may be a few small white streaks visible in the batter (but no large white streaks).
• Pour and scrape the batter into the prepared pan and bake until quite spongy but nonetheless fi rm to the touch, about 30 minutes.
• To cool: Set on a wire rack for 20 minutes, then run a knife around the inside of the pan to loosen the cake from the edges. Invert the cake pan onto a cutting board, remove the pan, and then reinvert the cake onto a serving platter or cake plate. Or unlatch the springform collar and remove it, then run a knife under the bottom and gently slip the cake onto a serving platter or cake plate.
• To store: Cover loosely with plastic wrap and set aside at room temperature for up to 3 days

Makes one 8-inch cake