From Pastiera to Sfogliatelle to Torta Danubio, Naples offers up some of Italy's most tantalizing sweet and savory pastries, and Migliaccio is no exeption. Originally a Carnival sweet, Migliaccio is semolina cake made with ricotta, citrus fruits, and vanilla, with a melt-in-your-mouth mousse- or budino-like consistency. Make the cake at home with this Migliaccio recipe.
Migliaccio Recipe by Maria Laura Pignata
Ingredients:
1½ cups/250 g. semolina flour
3⅓ Tbsp./50 g. butter, cut into small cubes
2¼ cups/500 ml. whole milk
2¼ cups/500 ml. water
13 oz/400 g. ricotta cheese
2 cups/400 g. sugar
5 large eggs
Method:
Combline the milk, water, and butter in a saucepan and bring to a boil. Once boiling, add semolina and whisk constantly the mixture thickens and begins pulling away from the sides of the pan.
Spread the mixture into a large pan and cover with plastic wrap until it becomes firm. Set aside for 10 minutes.
In the meantime, preheat the oven to 350°F/180°C.
In a large bowl, combine the ricotta with eggs and sugar and whisk a soft and smooth cream form.
Add the semolina to the ricotta mixture and stir well until everything is perfectly smooth. Transfer this mixture into a round pan and bake for 50 minutes
Remove from the oven and let cool for 30 minutes. Remove the cake from the pan and sprinkle it with powdered sugar.
