Migliaccio (Semolina and Ricotta Cake) Recipe

Ingredients:

• 1 cup semolina
• 2 cups whole milk
• 1 cup ricotta cheese
• 1/4 cup sugar
• 3 eggs
• 1 tablespoon vanilla extract
• 1 tablespoon lemon zest
• 1/2 teaspoon salt
• 1/2 cup candied citron or orange peel (optional)
• Confectioners’ sugar for dusting

Instructions:

1. In a medium saucepan, bring the milk to a boil over medium heat. Gradually whisk in the semolina and cook, stirring constantly, for about 10 minutes or until the mixture is thick and smooth.
2. Remove the pan from the heat and let cool to room temperature.
3. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) springform pan or line it with parchment paper.
4. In a large bowl, beat the ricotta and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and salt.
5. Fold the cooled semolina mixture into the ricotta mixture until well combined. Stir in the candied fruit if using.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for about 45-50 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
8. Remove the cake from the oven and let cool completely in the pan. Run a knife around the edges of the cake to loosen it from the pan, then remove the sides of the springform pan.
9. Dust the cake with confectioners’ sugar before serving.

Serving Suggestions:

Migliaccio can be served as a dessert or as a breakfast cake. It tastes great with a cup of coffee or tea. You can also garnish it with fresh berries or whipped cream for a more decadent dessert.

Verdict:

Migliaccio is a classic Italian dessert that is easy to make and tastes delicious. The combination of semolina and ricotta creates a tender and moist cake that is not overly sweet. The addition of lemon zest and candied fruit adds a nice citrusy flavor and texture to the cake. This dessert is perfect for any occasion and is sure to impress your guests.