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Migliaccio Napoletano Recipe (Italian Semolina Ricotta Cake)
Migliaccio Napoletano is a traditional Italian ricotta cake from Naples, known for its soft, creamy texture and delicate citrus aroma. Made with semolina cooked in milk and enriched with ricotta cheese, eggs and fragrant zest, it is a simple yet incredibly refined dessert.
Ingredients
- 180 g fine semolina - about 1 cup
- 4 medium eggs
- 250 g granulated sugar - 1 ¼ cups
- 250 g ricotta - 1 cup, well drained
- 500 ml whole milk - 2 cups
- 400 ml water - 1 ⅔ cups
- 1 medium orange
- 1 medium lemon
- 1 stick cinnamon
- 50 g unsalted butter - 3 ½ tablespoons
- 1 pinch fine salt
- powdered sugar - for decoration
Instructions
How to Prepare the Semolina Base
- Pour the milk and water into a large saucepan.
- Using a vegetable peeler, remove the peel from half an orange and half a lemon, taking care to peel only the colored outer layer and not the bitter white pith. Add the citrus peel to the milk mixture.
- Add the cinnamon stick, butter, and a pinch of salt. Place the saucepan over medium heat. As the milk warms, stir occasionally so the butter melts completely. Heat until the mixture is just about to come to a gentle boil.
- Remove and discard the citrus peel and cinnamon stick. Gradually sprinkle in the semolina, whisking constantly and vigorously to prevent lumps from forming.
- Continue stirring until the mixture thickens into a smooth, dense cream, about 3 to 4 minutes. Turn off the heat, transfer the semolina cream to a bowl, and let it cool at room temperature.
How to Make the Ricotta Mixture
- While the semolina is cooling, crack the eggs into a separate large bowl. Finely grate the remaining zest from the other half of the orange and lemon and add it to the eggs.
- Using an electric mixer, begin beating the eggs until slightly frothy.
- Add the sugar and continue mixing. Then add the ricotta cheese and beat at medium speed until the mixture is smooth and well combined.
How to Assemble and Bake Migliaccio
- Reduce the mixer speed to low and add the cooled semolina cream a little at a time, mixing continuously until fully incorporated.
- The batter is now ready. Pour it into a 9-inch (24 cm) springform pan that has been buttered and lined with parchment paper.
- Bake in a preheated convection oven at 165°C (330°F) for about 60 minutes. If using a conventional static oven, bake at 175°C (350°F) for the same amount of time. During the last 10 minutes of baking, increase the temperature to 185°C (365°F) to help the surface develop a light golden color.
- Once baked, turn off the oven and let the cake rest inside for about 10 minutes with the door slightly open. Remove from the oven and allow it to cool completely. When fully cooled, carefully remove the Neapolitan migliaccio from the pan and finish with a generous dusting of powdered sugar before serving.
Nutrition
Serving: 100gCalories: 383kcalCarbohydrates: 55gProtein: 12gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 119mgSodium: 130mgPotassium: 254mgFiber: 2gSugar: 36gVitamin A: 560IUVitamin C: 16mgCalcium: 178mgIron: 2mg
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