Migliaccio
Semolina and Ricotta Cake
Migliaccio is a cheesecake made in Naples and
surrounding areas typically for Carnival. At this time of year, Italians
indulge in rich and delicious food before lent with it culinary
deprivations start. I had some difficulty making this cake - the
problem was getting the semolina to become fully smooth. I added it
gradually, I whisked it and then mixed it with a hand mixer to no avail.
I probably should have used an electric stick mixer instead. This meant
that the whole cake was lumpy, it didn't bother me too much, but
I'd have felt bad if I'd served it to guests. Flavor wise, it had an
adult taste in that it wasn't very sweet (I also skimped on the powdered
sugar), but it wasn't as rich and delicious as your regular New York
cheesecake. It had a strong lemon flavor, which I liked. My husband and
daughter - neither of whom are very fond of cheesecake in the first
place - didn't agree. In all, I wouldn't bother making it again.
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Migliaccio Ingredients - 2 cups milk
- 2
cups water
- 3 1/2 Tbsp unsalted butter
- peel of 1 lemon
- pinch
of salt
- 1 2/3 cups semolina flour
- 4 eggs
- 1 1/2 cups sugar
- 12 oz thick ricotta
- 1 Tbsp limoncello (optional)
- 2 tsp
vanilla extract
- powdered sugar
Directions Preheat
oven to 350°F. Grease a 9" springform pan. Heat milk, water,
butter, lemon peel and salt together in a saucepan over medium heat.
Once it's boiling, remove and discard the lemon peel. Gradually whisk in
the semolina. Cook until the semolina hardens, whisking or stirring
continuously. Remove from the heat and set aside. In a large bowl,
beat or whisk the eggs. Whisk in the sugar. Add the ricotta, the
limoncello and the vanilla extract and whisk well. Gradually mix in the
semolina flour. Transfer the batter to the pan and bake in the oven
for about an hour, until the top is golden brown. Dust with powdered
sugar. |
Adapted from
Manu's recipe at
Manu's Menu Do you have a comment on this recipe? Please make
it here
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