Migliaccio (Neapolitan Semolina and Ricotta Cake)

Migliaccio is a traditional Neapolitan cake, typically prepared during Carnival. This soft and delicate dessert has ancient origins, dating back to the Middle Ages, when it was made with millet flour, which gave the cake its name. Today, semolina flour is used instead, combined with ricotta cheese to create a creamy texture.

The tradition of preparing Migliaccio during Carnival dates back to the time when the festival was a grand celebration leading up to Lent, a period of fasting and abstinence. Carnival, known for its indulgent feasts, colorful parades, and masquerade parties, was a time when people enjoyed rich and hearty foods before the restrictions of Lent began. Migliaccio, with its simple yet rich ingredients, became a staple of this celebration in Naples. The cake’s origins can be traced to peasant traditions, where leftover grains were repurposed into a delicious and nutritious dish. Over time, the recipe evolved to include ricotta and citrus flavors, making it a beloved dessert that continues to be enjoyed during Carnival festivities today.

The cake is flavored with citrus zest and vanilla, giving it a fresh and fragrant aroma. It is a simple yet refined dessert, perfect for any occasion.

MIGLIACCIO (NEAPOLITAN SEMOLINA AND RICOTTA CAKE)

Total preparation time: 1 hour             Baking time: 50-55 minutes                       Servings: 8

INGREDIENTS

500 ml (2 cups) whole milk
500 ml (2 cups) water
1 pinch of salt
1 vanilla bean (or 1 teaspoon vanilla extract)
Zest of 1 organic lemon
Zest of 1 organic orange
200 g (7 oz) semolina flour
500 g (18 oz) creamy ricotta cheese (cow, goat or sheep)
200 g (1 cup) sugar
4 medium eggs
45 g (3 tablespoons) unsalted butter
1 tablespoon limoncello or orange liqueur (optional)
Powdered sugar for dusting

DIRECTIONS

1. Preheat the oven to 180°C (350°F) and set the oven rack to the middle position. Grease and line a 24 cm (9-inch) springform pan with parchment paper
2. In a saucepan, heat the milk, water, salt, vanilla, and citrus zest over medium heat until it just starts to simmer. Remove the citrus zest
3. Gradually whisk in the semolina flour, stirring constantly to prevent lumps. Cook for about 5-7 minutes, until thickened. Remove from heat and mix in the butter. Let it cool
4. In a separate bowl, whisk the sugar, and eggs until smooth and creamy. Add the ricotta
5. Add the cooled semolina mixture to the ricotta mixture and blend well. If using, stir in the limoncello or orange liqueur
6. Pour the batter into the prepared pan and bake for 50-55 minutes, or until golden and set.
7. Let the cake cool completely before removing from the pan. Dust with powdered sugar before serving. – Paola

Note: You can store for 2/3 days in the fridge and serve it at room temperature.