Its moist and not too sweet.
Migliaccio, an Italian ricotta and semolina cake, is one of those rustic comforts.
Its creamy texture places it right between a regular cake andcheesecake.
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Best of all, its a one-bowl, no-stand-mixer-needed, easy cake thats nowhere near as finicky as cheesecake.
It bakes without a water bath, and its evensupposedto have cracks in the top.
What Is Migliaccio?
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Migliaccio is a ricotta and semolina cake from Campania in southern Italy.
Its typically indulged in for Carnavale, a celebration leading up to Lent.
Nowadays, its usually made with semolina flour instead.
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What Is Semolina Flour?
Semolina flour is made from durum wheat, which has a nutty and earthy flavor.
Compared to all-purpose flour, semolina contains more gluten and a golden hue.
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Its most commonly used tomake pasta, but can also be used for cakes and bread.
Medium ground semolina flour is the most commonly found in supermarkets.
For a smooth texture in the cake, I prefer to use fine or medium semolina flour over coarse.
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you’re able to substitute it with fine or medium cornmeal as well as polenta.
The semolina porridge makes the cake rich and creamy without being weighed down with additional ricotta or cream cheese.
Its important to wait for the porridge to cool so the eggs dont cook when mixing.
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I have good luck with Sorrento.
Let drain in the fridge for an hour before using.
Line the bottom of the pan with parchment paper and butter the parchment.
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Coat the pan with semolina flour and tap out the excess.
Add the semolina, salt, and milk to a medium saucepan and whisk to combine.
It should be similar to the consistency of cream of wheat.
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Take the pan off the heat.
Add the butter and sugar, and stir until combined and smooth.
Beat in the ricotta until fully combined and smooth.
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Stir in the lemon zest, vanilla extract, and cinnamon.
Pour the batter into the prepared pan.
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