Discover the traditional flavors of Naples with this Migliaccio recipe, a delightful Italian dessert that combines creamy ricotta and smooth semolina for a unique texture and taste. Infused with the zest of lemon and orange, and enhanced with a touch of Strega or Rum, this cake offers a harmonious blend of sweet and citrus notes, making it a refined choice for any dessert table.
Why You’ll Love This: Migliaccio is not your ordinary cake. It’s a fascinating blend of textures from the grainy semolina softened by the rich ricotta, creating a creamy yet firm consistency. The aromatic citrus zests and liqueur add depth and complexity to the flavor profile, elevating this simple dessert into a festive treat. Its simplicity and elegance make it a perfect dessert for both casual and special occasions.
Perfect Occasion: This dessert is ideal for celebrations, especially during Carnival season in Italy, but it can be enjoyed year-round. It’s perfect for family gatherings, festive meals, or as a sophisticated dessert for dinner parties. Serve it at your next get-together and transport your guests straight to the heart of Naples.
Decoration Tips: To finish, sprinkle powdered sugar over the top of the Migliaccio for a classic look. For a festive touch, garnish with thin strips of orange and lemon zest or a few candied citrus peels. Serve each slice with a dollop of whipped cream or a side of espresso to complement the rich flavors of the cake.
Ingredients:
- 200g semolina
- 450-500g ricotta cheese
- 3 eggs
- 250g sugar
- 500ml water
- 500ml milk
- 30g butter
- 1 packet of vanilla sugar
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 1 small cup of Rum
- A pinch of salt
- Granulated sugar for the pan
- Prepare the Semolina Base:
- In a large pot, bring the water, milk, and butter to a boil. Gradually stir in the semolina, continuing to stir for 7-8 minutes until thickened. Remove from heat and let cool completely, even overnight. It will become very thick.
- Make the Ricotta Mixture:
- Using an electric mixer, blend the cooled semolina with ricotta, eggs, sugar, liqueur, vanilla sugar, orange and lemon zests, and a pinch of salt until creamy.
- Prepare for Baking:
- Grease a 24cm baking pan and sprinkle the bottom with granulated sugar. Pour the ricotta and semolina mixture into the pan. Optionally, sprinkle the top with more granulated sugar to create a slightly crunchy crust.
- Bake:
- Preheat your oven to 180°C (356°F). Bake the migliaccio for about 50-60 minutes, or until set. The exact time may vary depending on your oven.
- Serve:
- Allow the cake to cool, then dust with powdered sugar before serving.
Enjoy your slice of Neapolitan tradition with this Migliaccio, a rich and comforting dessert that’s sure to please any palate!
