Migliaccio Napoletano - Semolina ricotta Cake

This classic celebration cake of semolina and ricotta is best made the day before it’s served; Use a very fresh soft ricotta for this recipe.
| Categories: Desserts Cake

Ingredients

Quantity Ingredient
700 ml milk
90 grams semolina
30 grams unsalted butter
1 tsp vanilla essence
250 grams smooth ricotta
  rind of one lemon
pinch salt
3 1/2 eggs
250 grams caster sugar

Method

  1. Heat oven to 190C.
  2. in a pot, add
    • 700ml milk,
    • 90 grams semolina,
    • 30 grams butter,
    • pinch of salt
    • tsp vanilla essence
  3. Bring the pot just to a boil on a medium high heat
  4. Stir continuously for 5 minutes
  5. Place in a sink of cold water to cool down for 20 minutes, stirring frequently to prevent a skin forming
  6. in a bowl, whisk 250 grams ricotta and the rind of one lemon
  7. in another bowl, whisk 3 1/2 eggs with 250 grams of sugar, then add the ricotta mixture
  8. Add this mixture to the semolina mixture, and whisk until smooth.
  9. Grease a 25cm cake dish and line with baking paper
  10. Pour batter, smooth top, and bake until the top is golden (60 minutes)
  11. Cool to room temperature and dust with icing to serve.