Soft and lightly scented with citrus, Migliaccio is a traditional Neapolitan semolina cake baked until golden with a smooth, creamy texture.
Recipe by Manuela Zangara on February 17, 2015
Prep time: PT30M
Cook time: PT60M
Total time: PT90M
Rating
5 stars (3 reviews)
Keywords
How to Make Migliaccio Recipe, Migliaccio, Migliaccio Recipe
Ingredients
500 ml – 2 cups milk
500 ml – 2 cups water
50 g – 3 ½ tbsp butter
peel of 1 lemon
1 pinch of salt
200 g – 1 ⅔ cups semolina
4 eggs
300 g – 1 ½ cups granulated sugar
350 g – 12 oz ricotta
2 tsp vanilla extract
1 tbsp limoncello (– optional)
icing sugar (– to decorate)
Categories
Dessert
Cuisine
Italian
Steps
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 stirring continuously.
Cook the semolina for 10 minutes, stirring constantly. If lumps form, use a stick mixer to remove them. Let the mixture cool slightly.
In the meantime, whisk the eggs with the sugar until pale. Whisk in the ricotta and vanilla extract. Stir in the limoncello if you’d like a hint of citrus, then mix until smooth.
Add the lukewarm semolina to the ricotta mixture and whisk until smooth and well combined.
Pour the batter into a greased 22 or 23 cm – 9 inch round springform pan.
Bake in a preheated oven at 180°C – 355°F for 60 minutes. It will be slightly wobbly, like a cheesecake.
Let it cool completely, then unmould, dust with icing sugar, and serve.
Reviews
Phyllis Guttilla on 2020-12-30 (5 stars): This was excellent! What a great recipe and so easy! My semolina got very thick also, quickly, but no matter, I mixed it all up together and it was just delicious!!
I wish I could post a pic. Not that there’s much left now anyway, lol
Thanks so much!!
angie on 2018-12-27 (5 stars): Should the texture be cakey or more wet and dense? It was kind of wet and moist and crumbly and less
like a regular cake. Can you tell me how it's supposed to be?
roberto on 2018-03-19 (5 stars): when I added the semolina to the water and milk, it became very thick very fast - no way I could stir it for 10 minutes - did I do something wrong?
