Manu’s Menu

Authentic Italian Home Cooking & More

  • Home
  • About
    • About me
    • About this site
    • About my photography
    • Privacy and Disclosure Policy
  • Recipes
    • Visual Archive
    • Regional Italian Recipes
  • Books
    • The Cool Side of Summer
    • Manu’s Christmas Menus
    • MsM’s Mobile App
  • Work With Me
    • Affiliate Sign-Up
    • Featured On
  • Out & About
    • Africa
      • South Africa 2019
    • Americas
      • Mexico, Guatemala, Honduras and Belize
      • CHILE AND ARGENTINA 2018
    • Asia
      • India
      • Japan 2015
      • Japan 2017
      • Japan 2018
      • Singapore
    • Europe
      • Slovenia and Croatia 2019
      • Italy 2019
    • Oceania
      • French Polynesia (Tahiti) 2017
      • French Polynesia (Tahiti)
      • New Caledonia
      • New Zealand
      • South Island – New Zealand Guide
  • Blogging Tips
    • Blogging Platform
    • Web Hosting
    • Technology Tips
    • Food Photography
    • Increasing Traffic to your Blog
    • Links
      • MsM in Your Kitchen
      • Events
        • 150 years of the Unification of Italy
        • Olio, Erbe e Fantasia – LILT
  • Tips
    • Techniques
      • Pasta and Gnocchi
      • Pizza and Other Doughs
      • Sauces and Other Basics
      • Decorations
    • Cake and Cookie decoration
      • Cake & Marshmallow Pops
        • Flowery Cake Pops
        • Hello Kitty Cake Pops
        • Dorothy the Dinosaur Cake Pops
        • Christmas Tree Cake Pops
        • Sea Marshmallow Pops
      • Fondant Cakes
        • Moo Cake
        • South Pole Cake
        • Lola Cake
        • Hello Kitty Yogurt Cake
        • Dorothy the Dinosaur Cake
        • The Little Mermaid Yogurt Cake
        • The Little Mermaid Fondant Cake
        • Sweet Sushi Mini Fondant Cakes
        • Peppa Pig Cake
        • Tinkerbell Cake
        • Miffy Cake
        • Olaf Yogurt Cake
        • Frozen Cake
      • Sugar Cookies
        • Heart Sugar Cookies
        • Dorothy the Dinosaur Sugar Cookies
        • Christmas Tree Ornament Sugar Cookies
      • Eggless Sugar Cookies
        • Chinese New Year Cookies
        • St. Patrick’s Day Cookies
      • Shortbread Cookies
        • Shortbread and Chocolate Hearts
        • Baby Shower Shortbread Cookies
        • Flounder Shortbread Cookie Pops
      • Easy Chocolate Cookies
    • Conversion Tables
    • Gift Ideas
      • Christmas 2010
      • Christmas 2011
      • Christmas 2012
      • Christmas 2013
      • Christmas 2014
      • Christmas 2015
    • Ingredients
    • Where I Shop for Italian Food in Sydney
  • Contact
You are here: Home / Recipes / Baking / Migliaccio

Migliaccio

February 17, 2015 By Manu 24 Comments

Migliaccio

Today is Mardis Gras… and in Italy it is the last day of Carnevale.  Carnevale is one of the festivities I miss the most.  As a child, I loved going around the streets in my town all dressed up, playing pranks and throwning coloured confetti at my friends.  The best time of all was the parade of the floats… we used to have so much fun.  And then, it also helped that Carnevale always happens around my birthday (which, in this case, was yesterday!)… so I used to have dressing up parties to celebrate.  Another thing I love about Carnevale is the food.  As it happens just before lent (a time when, traditionally, Catholics eat less or at least give up some of the richest foods), the food is always decadent… and often fried.  I have already shared a few typical recipes on the blog like Chiacchiere (which I make every year for my kids), Tortelli, Ravioli Dolci, Bomboloni… all fried.  So, this year, I want to share something a bit different: a cake called Migliaccio, typical of Naples and the surrounding areas.  It is very similar to a baked cheesecake in consistency and it is made with ricotta and semolina instead of flour.  It is very moist and creamy and it has a subtle lemon taste.  It is delicious and very easy to make.  Try it and let me know!  Buon Carnevale everyone!

Migliaccio

Migliaccio
5 from 3 votes
Print

Migliaccio

Migliaccio - a traditional semolina and ricotta cake made in Naples for Carnevale.

Course Dessert
Cuisine Italian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Author Manuela Zangara

Ingredients

  • 500 ml – 2 cups milk
  • 500 ml – 2 cups water
  • 50 gms – 3 ½ tbsp butter
  • Peel of 1 lemon
  • 1 pinch salt
  • 200 gms – 1 2/3 cups semolina
  • 4 eggs
  • 300 gms – 1 ½ cups granulated sugar
  • 350 gms – 12 oz. ricotta
  • 2 tsp vanilla extract
  • 1 tbsp Limoncello optional
  • Icing sugar to decorate

Instructions

  1. Put the milk, water, butter, salt and lemon peel in a pot and bring to a boil.
  2. Remove the lemon peel and add the semolina while continuously stirring.
  3. Cook the semolina for 10 minutes (keep stirring!). If you get any lumps, use a stick mixer to remove them. Let it cool down a little.
  4. In the meantime, whisk the eggs with the sugar. Add the ricotta, vanilla extract and Limoncello (if you use it) and whisk well.
  5. Add the lukewarm semolina to the ricotta mixture and whisk to combine.
  6. Pour the batter into a greased 22 or 23 cm – 9 inch round springform pan.
  7. Bake in a pre-heated oven at 180°C – 355°F for 60 minutes. It will be slightly wobbly, like a cheesecake.
  8. Let it cool down completely, then unmould it, dust it with icing sugar and serve.

Migliaccio

Migliaccio

Share

Related Posts:

  • Schiacciata alla Fiorentina
  • CASSATA SICILIANA
  • PASTIERA NAPOLETANA
  • Nutella Crostata
  • Easter Taralli

Filed Under: Baking, Cakes, Desserts, Italian, Regional Italian Dishes, Special Occasions, Tea Time Tagged With: baking, cake, Carnevale, cheesecake, dessert, Italian, Mardis Gras, Naples, Regional Italian Dishes, ricotta, semolina, sweets

« Garlic Knots
Dulce de Leche Liqueur »

Comments

  1. Louise Berube says

    February 18, 2015 at 9:30 am

    Any possibility of putting your recipe on a printable 1 page like so many other recipe sites? It would make it even better. Keep up the good work.

    Reply
    • Manu says

      February 18, 2015 at 9:42 am

      Hi Louise! Thanks! There is a print button in the recipe box below the recipe picture (on the right hand side). If you click on it, it will open the print page in a new window, but without the Printer box. Click anywhere inside the recipe to open the print formatting options window. The reason why my recipes often need more than 1 page is because I have step by step pictures in them. I have already asked my plugin developer to add the option to print without images, so hopefully that will come soon. 🙂

      Reply
  2. Gourmet Getaways says

    February 18, 2015 at 12:56 pm

    Aww…why was it so much more fun before than this world of gadgets and virtual stuff?! But thanks for the memories, you are able to share this cake that’s another new and perfect match for our afternoon cuppa!

    Julie & Alesah
    Gourmet Getaways xx

    Reply
  3. Ramya says

    February 18, 2015 at 6:23 pm

    Omg! This looks beyond amazing! I can almost feel the texture from the photograph. Just lovely… If only u lived in India. Sigh!

    Reply
  4. Saloni Vinay says

    February 18, 2015 at 10:49 pm

    Hi Manuela… I truly love your recipes, your presentation, the pictures (they make me drool) and the fact that you’re so giving, humble and sweet makes me get inspired by you… I had a query, I’m a vegetarian and that means I don’t eat and work with eggs… So is there any chance I can prepare this cake by substituting 4 eggs? If so, please help me out… Eagerly awaiting your response…

    Reply
    • Manu says

      February 19, 2015 at 9:36 am

      Hi! Thanks!!! I haven’t tried it myself, but I have read some people do make it eggless. They use 50 grams more of semolina and then 3 tablespoons of cornstarch dissolved in 6 tablespoons of water (added to the ricotta cream). Let me know how it comes out! 🙂

      Reply
  5. Anne says

    February 20, 2015 at 2:59 am

    Hi Manu, this looks so good, but I am gluten intolerant and wondering if I could substitute a finely ground polenta for the semolina…any thoughts?

    Reply
    • Manu says

      February 21, 2015 at 7:13 pm

      Hi Anne!
      Yesss you can make it with fine corn flour. The method is the same. 🙂 Let me know how it comes out!

      Reply
  6. Dina says

    September 1, 2015 at 6:12 am

    Just tried this recipe last night and substituted all-purpose flour for the semolina, it came out tasting amazing but not as thick looking, which is probably due to me not using the semolina. Still, it was so tasty, light and creamy. Family and friends loved it!!!!

    Reply
  7. roberto says

    March 19, 2018 at 6:29 am

    when I added the semolina to the water and milk, it became very thick very fast – no way I could stir it for 10 minutes – did I do something wrong?

    Reply
    • Manu says

      March 19, 2018 at 7:45 am

      Hi Roberto, Not sure why that happened, maybe the semolina was coarser than the one I used. Anyhow, it shouldn’t matter, you should still be able to bake it if it’s not too lumpy. If you make it again using the same semolina, stir it just until smooth, then transfer it to the cake tin.

      Reply
    • Paula says

      March 26, 2018 at 1:19 am

      The same thing happened to me, it got thick right away

      Reply
  8. Maribel says

    December 11, 2018 at 6:49 am

    I wanted to make this a couple days before a Christmas party, does it keep well?

    Reply
    • Manu says

      December 14, 2018 at 6:18 am

      Hi Maribel
      Yes, you can make it a couple of days before. It keeps well at room temperature, unless it’s very hot – in that case, you can put it in the fridge.

      Reply
  9. angie says

    December 27, 2018 at 12:13 pm

    Should the texture be cakey or more wet and dense? It was kind of wet and moist and crumbly and less
    like a regular cake. Can you tell me how it’s supposed to be?

    Reply
    • Manu says

      December 28, 2018 at 12:12 pm

      It’s perfect! It’s supposed to be wet and moist… sort of like a baked cheesecake. It sounds like you got it perfectly right! I hope you enjoyed it!

      Reply
  10. Terry says

    June 9, 2019 at 12:56 am

    What type of semolina to use? Fine or course bring?

    Reply
  11. Terry says

    June 9, 2019 at 12:57 am

    Whoops! Fine or course ground semolina?

    Reply
    • Manu says

      June 9, 2019 at 8:58 am

      Hi Terry! In Italy we have only one kind of semolina… it’s more similar to the fine version you find abroad, so that’s what I use. 🙂 Enjoy!

      Reply
  12. Weronika says

    August 18, 2020 at 11:42 am

    This cake is absolutely amazing! I love Italian food. Thank you for the recipe!

    Reply
    • Manu says

      August 23, 2020 at 12:26 pm

      Yeah! I am so happy you liked it!! 🙂

      Reply
  13. Phyllis Guttilla says

    December 30, 2020 at 7:58 am

    This was excellent! What a great recipe and so easy! My semolina got very thick also, quickly, but no matter, I mixed it all up together and it was just delicious!!
    I wish I could post a pic. Not that there’s much left now anyway, lol

    Thanks so much!!

    Reply

Trackbacks

  1. Pignoccata says:
    October 22, 2017 at 11:46 pm

    […] Chiacchiere, Tortelli di Carnevale, Meat filled Apulian Panzerotti, Ravioli Dolci, Bomboloni, Migliaccio, and Tagliatelle Dolci di Carnevale… and today I am back with another quintessential Carnevale […]

    Reply
  2. Migliaccio for Carnevale in Italy | Eating The World says:
    February 25, 2020 at 1:50 am

    […] Gambrinus. If you are not lucky enough to be in Italy (we aren’t) here are recipes from Manu’s Menu (pictured below), Foodellers, and Gourmet Traveller. There are many variations of Migliaccio, and […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome to Manu’s Menu!

Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

  • Email
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

HOMEMADE PASTA MADE SIMPLE – THE BOOK. CLICK TO BUY IT FROM AMAZON NOW!

Homemade Pasta Made Simple

Archives

Categories

  • Email
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter

Video Recipe: Orecchiette with Crudaiola Sauce

https://www.youtube.com/watch?v=QqSyzFElbRY
foodgawker bowls-150x150
tastespotting150
Tasteologie badge
Pasta & Gnocchi

The Cool Side of Summer e-Book – Click to buy it now! On SALE for only $9.99!

The Cool Side of Summer e-Book

MsM’S EBOOK – CLICK TO BUY IT NOW!

MsM’S EBOOK – CLICK TO BUY IT NOW!
Genesis Theme Framework for WordPress
Community Table Contributor Badge
Sunday Supper Movement

manusmenu

manusmenu
Now on the blog - Low Fodmap Vanilla and Miso Cara Now on the blog - Low Fodmap Vanilla and Miso Caramel Cheesecake Slice.  Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #lowfodmap #lowfodmapdiet #miso #cheesecake #cake #dessert #japan
Now on the blog - Low Fodmap Ragù Bianco. A tradi Now on the blog - Low Fodmap Ragù Bianco. A traditional pasta sauce from central Italy. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #italy #italianfoodbloggers #italianfood #pasta #pastasauce #ragu
Now on the blog - Trieste, Italy Guide. A surprisi Now on the blog - Trieste, Italy Guide. A surprising city. Come check it out. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #trieste #holidays #beautifuldestinations #history #food
Now on the blog - Sausage and Potato Sourdough Cre Now on the blog - Sausage and Potato Sourdough Crespelle. The best comfort food. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food #foodgram #italianfoodbloggers #italianfood
Now on the blog - WWI, Italy Guide. A guide about Now on the blog - WWI, Italy Guide. A guide about some of the most important landmarks of the Great War. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #war #history
Now on the blog - Sourdough Crêpes. So good. Use Now on the blog - Sourdough Crêpes. So good. Use up some of your #sourdough discard to make these delicious sweet or savoury crêpes. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food
Now on the blog - Cividale del Friuli, Italy Guide Now on the blog - Cividale del Friuli, Italy Guide. Clickable link in my profile.

#manusmenu #manusmenucom #instafood #instayum #foodbloggers #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #history #food #italianfood
Now on the blog - Hugo. A refreshing Italian cockt Now on the blog - Hugo. A refreshing Italian cocktail and an alternative to your everyday spritz. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #hugo #spritz #prosecco #drinks #cocktails #elderflower
Now on the blog - Low Fodmap Pork Meatball Satay S Now on the blog - Low Fodmap Pork Meatball Satay Stir Fry. So good. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #lowfodmap #lowfodmapdiet #satay #stirfry #pork #meatballs
Now on the blog - Quick Pickled Cucumbers. So crun Now on the blog - Quick Pickled Cucumbers. So crunchy and refreshing. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #picklingcucumbers #pickles #pickling #garden #cucumber #vegetarian #vegan #video
Now on the blog - Coffee Panna Cotta. Wobbly and d Now on the blog - Coffee Panna Cotta. Wobbly and delicious. Clickable link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #pudding #italy #italianfoodbloggers #italianfood #coffee #pannacotta
Now on the blog - Sourdough Cinnamon Rolls. Recipe Now on the blog - Sourdough Cinnamon Rolls. Recipe adapted from the wonderful @jennifer_rodda. The best way to use up some of your Sourdough discard. Clickable recipe link on my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #pastry #cinnamonrolls #teatime #breakfast
Load More... Follow on Instagram

Privacy Policy

Copyright © 2011-2020 - Manu's Menu and Manuela Zangara. All rights reserved.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more