Migliaccio Napoletano is a traditional Neapolitan dessert, sometimes referred to as semolina and ricotta cake.
It is a delicious dessert with a unique texture and flavor.
It is a cake made with semolina, milk, sugar, ricotta cheese, lemon or orange zest and other ingredients as desired, such as chocolate or raisins.
The recipe for migliaccio is part of the poor peasant tradition, and it was originally prepared with millet, a common grain on Neapolitan tables, with which many dishes were prepared. Millet flour, over time, was later replaced by durum wheat semolina, or semolina, which is easier to find and has a more delicate taste.
It is definitely a special cake, made without flour, and with ingredients that were once available in every home, and above all, very cheap.
The flavor of migliaccio is reminiscent of the traditional Neapolitan sfogliatella, and in fact in some areas of Campania, this cake is called “Sfogliata.”
The migliaccio is an ancient and genuine dessert, very good, but a little different from the classic fried Carnival cakes, it has a simpler flavor but really irresistible.
Here is the recipe for making Neapolitan Migliaccio:
For the Cake:
- 1 cup fine semolina flour
- 2 cups whole milk
- 1 cup granulated sugar
- 1 cup ricotta cheese
- 3 large eggs
- Zest of 1 lemon
- 1/2 teaspoon pure vanilla extract
- 1/4 cup unsalted butter, melted
- 1/4 cup orange blossom water (optional)
- Pinch of salt
For the Topping:
- Confectioners’ sugar for dusting
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar-sized ovenproof dish with butter or cooking spray.
- In a saucepan, heat the milk over low heat until it’s warm, but not boiling. Remove it from the heat and let it cool slightly.
- In a large mixing bowl, combine the semolina and granulated sugar. Mix well.
- In a separate bowl, beat the eggs, then add the ricotta cheese, lemon zest, vanilla extract, melted butter, and a pinch of salt. Mix until smooth.
- Slowly pour the warm milk into the semolina and sugar mixture, stirring constantly to avoid lumps. Once the mixture is smooth, add the ricotta and egg mixture and combine thoroughly. If you like, add the orange blossom water for a subtle floral note (this is optional).
- Pour the batter into the greased baking dish.
- Bake in the preheated oven for about 45-50 minutes or until the top is golden brown and the center is set. The cake should have a slightly crispy top and a soft, custardy interior.
- Remove the Migliaccio from the oven and let it cool in the dish for about 15-20 minutes.
- Once the cake has cooled slightly, dust the top with confectioners’ sugar for a sweet finish.
- Serve the Migliaccio Napoletano warm or at room temperature. It can be enjoyed as a dessert or a sweet snack.
Migliaccio Napoletano is a wonderful traditional Italian dessert, and it’s sure to delight your taste buds with its unique texture and flavors. Enjoy!
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