Migliaccio – a traditional semolina and ricotta cake made in Naples for Carnevale.Course Dessert Cuisine Italian Prep Time 30 minutesCook Time 1 hourTotal Time 1 hour 30 minutesAuthor Manuela Zangara
- 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
- 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.