Migliaccio Napoletano (Semolina Ricotta Cake)

Migliaccio originated in Naples, Italy and is traditionally served during Carnevale. The cake is made with soft ricotta, semolina, and flavoured with citrus zest and vanilla. This smooth, sweet treat is delicious any time of the year, although it is usually eaten for Mardis Gras.

source	Web
categories	cake, dessert, italian
yield	Serves 8
prep time	25 mins
total time	1 hour 25 mins

INGREDIENTS

1 cup milk

1 ½ cup water

3 ½ tbsp unsalted butter

1 orange (peel 1 Lrg strip off your orange with white pith removed, zest the remaining orange)

1 lemon (peel 1 Lrg strip off your lemon with white pith removed, zest the remaining lemon)

1 cup fine semolina flour

350 g ricotta cheese well-drained

4 Lrg eggs

1 1/3 cup granulated sugar

2 tsp pure vanilla extract

1/8 tsp salt

powdered sugar for dusting

INSTRUCTIONS

1. Preheat oven to 400°F.

2. In a medium saucepan over medium heat, bring milk, water, butter, large strips of lemon and orange zest to a simmer.

3. When the mixture begins to bubble, remove saucepan from heat. Remove lemon and orange swaths and discard. While stirring your milk mixture constantly, gradually add your semolina flour. Continue to stir and add until mixture becomes thick and smooth.

4. In a large mixing bowl with a standup mixer and beater attachment or electric mixer, mix ricotta cheese, eggs, granulated sugar, orange zest, lemon zest, pure vanilla extract, and salt on low-medium speed.

5. Gradually add your warm semolina mixture into your ricotta mixture. Mix well until you form a creamy batter. Your batter may be a bit lumpy, that's okay!

6. Grease a 9-inch springform pan with butter and flour. Transfer your batter into your springform pan.

7. Place springform pan in oven and immediately lower oven temperature to 365°F. Bake for 1 hour or until toothpick comes out clean, cake is firm, and top is a golden brown colour.

8. Allow cake to cool completely. Dust with powdered sugar and serve.