Migliaccio Napoletano
A traditional Neapolitan semolina and ricotta cake with a delicate sweetness, often enjoyed during Carnival season. Crispy on the edges with a tender, creamy interior studded with candied fruits.
- Total time
- 50 min
- Servings
- 8
- Calories
- 385
- Protein
- 9g
Ingredients
- 500 ml whole milk
- 150 g semolina flour
- 300 g ricotta cheese
- 4 whole eggs
- 150 g granulated sugar
- 80 g candied orange peel, diced
- 60 g candied citron, diced
- 60 g butter, melted
- 1 tsp vanilla extract
- ¼ tsp salt
- 20 g butter for greasing
- 30 g powdered sugar for dusting
Instructions
- 1
Heat milk in a heavy-bottomed saucepan over medium heat until steaming. Slowly whisk in semolina flour, stirring constantly to avoid lumps. Cook for 3-4 minutes, stirring frequently, until thickened and smooth.
- 2
Remove semolina mixture from heat and cool for 5 minutes. In a large bowl, whisk together ricotta, eggs, and sugar until well combined and smooth.
- 3
Fold the cooled semolina into the ricotta mixture until evenly incorporated. Stir in melted butter, vanilla extract, salt, candied orange peel, and candied citron.
- 4
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
- 5
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, until the cake is golden brown on top and a toothpick inserted in the center comes out clean.
- 6
Remove from oven and cool in the pan for 10 minutes. Turn out onto a wire rack to cool completely.
- 7
Dust generously with powdered sugar before serving. Slice into wedges and serve at room temperature.
Tools you’ll need
- heavy-bottomed saucepan
- whisk
- large mixing bowl
- spatula
- 9-inch round cake pan
- parchment paper
- oven
- toothpick
- wire rack
- fine-mesh sieve
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