666028 Tue Nov 10 06:34:17 -0800 2009 6 31 Home Cooking 0 5169617 I remember when I was a child a yellow cake not too sweet that may or may have not had cornmeal (possibly semolina????) maybe baked in the shape of a lamb or bundt style Be fore I GOOGLE maybe a Hound can help thanks Tue Nov 10 06:34:17 -0800 2009 11065 scunge 1 5169659 It was made with leavened dough, or was a moist cake...can you describe it better? Tue Nov 10 06:50:13 -0800 2009 5169617 244244 cosmopolita 2 5169678 I'm almost positive it was a moist cake with a grainy texture . it's been a long time Tue Nov 10 07:00:43 -0800 2009 5169659 11065 scunge 3 5169745 It 's possible that inside there was the ricotta? I know only one cake made with semolina and ricotta and humid but it is Neapolitan, and is not shaped like a lamb but is common in the Easter period. Tue Nov 10 07:25:18 -0800 2009 5169678 244244 cosmopolita 4 5169966 Of course it would be worth a look at and maybe a try .I grew up in a mostly Sicilian neighborhood in the '50's in Brooklyn but there were plenty of Napolitani also.In those days I just ate. Tue Nov 10 08:41:28 -0800 2009 5169745 11065 scunge 1 5170079 A couple years ago a friend made a cornmeal cake cake w/ me. It was coarse cornmeal, grainy, not too sweet and very moist and lemony. Absolutely delicious. I think it was a bundt shape, defitely not a lamb, but of course if I had a lamb shaped pan, things may have been different. Tue Nov 10 09:17:24 -0800 2009 5169617 136906 lucygoosey 1 5170157 http://www.recipezaar.com/Italian-Almond-Cake-Giada-De-Laurentiis-108984 i have made this and it's quite good. cornmeal, not semolina. Tue Nov 10 09:42:58 -0800 2009 5169617 30273 hotoynoodle