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Migliaccio — Italian Semolina and Ricotta Cake

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Ingredients

Adjust Servings:
200 g Semolina
500 ml Milk
500 ml Water
350 g Ricotta
4 pcs Egg(s)
250 g Sugar white
40 g Butter
zest of 1 Orange a wide swath
1 pcs Vanilla pod
1 pinch Salt
for garnish Caster sugar

Migliaccio — Italian Semolina and Ricotta Cake

Features:
  • Vegetarian
Cuisine:
  • 85
  • Serves 8
  • Medium

Ingredients

Directions

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Semolina and Ricotta Cake Migliaccio is traditionally made in winter during Carnival time.It’s sweet, tender and flavorful, loved by children and adults. It’s name comes from “miglio” – millet, with which it was used to be made. A modern recipe uses semolina.

This cake can be either sweet or savory. Use chocolate chips, raisins, dried fruits for the former and ham, cheeses, vegetables and herbs for the latter, though without these additions Migliaccio is incredibly delicious anyway.

The semolina and ricotta cake resembles a cottage cheese casserole but with a more tender texture and without a sour note. The perfect idea for breakfast!

Children just love it!

I highly recommend try this cake. Easy to make, delicious to taste!

Enjoy!

(for a 24-cm cake pan)

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Steps

1
Done
15 min

COOKING SEMOLINA

In a saucepan, mix together milk, water, butter, a pinch of salt and wide swaths of orange zest. Once the mix has arrived to the boiling point remove the zest and pour in the semolina stirring constantly. Cook over medium heat for 4-5 min until the mixture has become quite dense. Remove from heat and transfer to a cold shallow dish, cover with plastic wrap pressing it right down onto the surface of the mixture (to avoid crust) and let chill.

2
Done
10 min

MAKING BATTER

Cut the vanilla pod lengthwise, scrape out seeds. In a separate bowl, beat eggs with sugar and vanilla seeds until the mixture has become fluffy and turned a very pale yellow. Add ricotta (remove any excess water in advance) and semolina in small batches. Beat until fluffy after each adding. You want the batter to be homogenous and fluffy. In the end fold in chocolate chips, raisins or candied fruit (if desired).

3
Done
60 min

BAKING

Preheat the oven to 200 degrees Celsius. Line a cake pan with parchments paper. Grease the sides with butter or oil. Then cut a strip of parchment paper and press it around the sides. Now the cake pan is all covered with parchment paper. Bake the cake for about 60 min. As soon as the top gets brown (in 40-50 min), cover with foil in order it doesn’t burn. You want the cake be dense in the center, a stick comes out
moist but clean. Take the cake out of the oven and let chill. Then release so that it won’t get moist.

4
Done

SERVING

Generously powder the chilled cake with confectioner’s sugar.
Serve with tea and coffee, for breakfast and dessert.

5
Done

STORING

Can be kept refrigerated for up to 3-4 days.

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