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