Go Back
–+ servings
Print
Close view of the baked cake topped with powdered sugar on a wooden table.

Migliaccio Recipe

Soft and lightly scented with citrus, Migliaccio is a traditional Neapolitan semolina cake baked until golden with a smooth, creamy texture.

Course: Dessert
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 1 22–23 cm – 9 inch round cake
Author: Manuela Zangara

Ingredients

  • 500 ml – 2 cups milk
  • 500 ml – 2 cups water
  • 50 g – 3 ½ tbsp butter
  • peel of 1 lemon
  • 1 pinch of salt
  • 200 g – 1 ⅔ cups semolina
  • 4 eggs
  • 300 g – 1 ½ cups granulated sugar
  • 350 g – 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 stirring continuously.
  3. Cook the semolina for 10 minutes, stirring constantly. If lumps form, use a stick mixer to remove them. Let the mixture cool slightly.

  4. In the meantime, whisk the eggs with the sugar until pale. Whisk in the ricotta and vanilla extract. Stir in the limoncello if you’d like a hint of citrus, then mix until smooth.

  5. Add the lukewarm semolina to the ricotta mixture and whisk until smooth and well combined.
  6. Pour the batter into a greased 22 or 23 cm – 9 inch round springform pan.
  7. Bake in a preheated oven at 180°C – 355°F for 60 minutes. It will be slightly wobbly, like a cheesecake.
  8. Let it cool completely, then unmould, dust with icing sugar, and serve.