MIGLIACCIO NAPOLETANO: SEMOLINA AND RICOTTA CAKE
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.
Why You’ll Love This Recipe
- Authentic: A time-honored Neapolitan treat with centuries of tradition.
- Simple Ingredients: Made with pantry staples that are affordable and accessible.
- Unique Texture: Custard-like softness with a slightly crisp top.
Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 45–50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8
Ingredients
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
- ½ teaspoon pure vanilla extract
- ¼ cup unsalted butter, melted
- ¼ cup orange blossom water (optional)
- Pinch of salt
For the Topping:
- Confectioners’ sugar for dusting
Step-by-Step Method
- Preheat the Oven
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. - Warm the Milk
In a saucepan, heat the milk over low heat until warm but not boiling. Remove it from heat and let it cool slightly. - Mix the Dry Ingredients
In a large mixing bowl, combine the semolina and granulated sugar. Mix well to combine. - Prepare the Ricotta Mixture
In a separate bowl, beat the eggs, then add ricotta cheese, lemon zest, vanilla extract, melted butter, and a pinch of salt. Mix until smooth. - Combine the Mixtures
Slowly pour the warm milk into the semolina and sugar mixture, stirring constantly to avoid lumps. Once smooth, add the ricotta and egg mixture. Stir thoroughly. If using orange blossom water, add it now for a floral aroma. - Bake the Cake
Pour the batter into the greased baking dish. Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and the center is set. - Cool and Dust
Remove the cake from the oven and let it cool in the dish for 15–20 minutes. Dust with confectioners’ sugar before serving.
Serving
Serve Migliaccio Napoletano warm or at room temperature. Enjoy it as a dessert or a sweet snack with coffee or tea.
Tips
- Orange Blossom Water: Optional but adds a delicate floral note.
- Texture Variations: Ensure the milk is warm to prevent lumps in the semolina mixture.
- Storage: Store leftovers in an airtight container for up to 3 days.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 6 g |
| Carbohydrates | 30 g |
| Fat | 12 g |
| Saturated Fat | 7 g |
| Fiber | 1 g |
| Sodium | 90 mg |
Buon Appetito! This creamy, flavorful cake is a delightful taste of Naples, perfect for sharing with loved ones.
Migliaccio Napoletano Recipe
Ingredients
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
- ½ teaspoon pure vanilla extract
- ¼ cup unsalted butter melted
- ¼ cup orange blossom water optional
- Pinch of salt
For the Topping:
- Confectioners’ sugar for dusting
Instructions
- Preheat the Oven
- 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.
- Warm the Milk
- In a saucepan, heat the milk over low heat until warm but not boiling. Remove it from heat and let it cool slightly.
- Mix the Dry Ingredients
- In a large mixing bowl, combine the semolina and granulated sugar. Mix well to combine.
- Prepare the Ricotta Mixture
- In a separate bowl, beat the eggs, then add ricotta cheese, lemon zest, vanilla extract, melted butter, and a pinch of salt. Mix until smooth.
- Combine the Mixtures
- Slowly pour the warm milk into the semolina and sugar mixture, stirring constantly to avoid lumps. Once smooth, add the ricotta and egg mixture. Stir thoroughly. If using orange blossom water, add it now for a floral aroma.
- Bake the Cake
- Pour the batter into the greased baking dish. Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and the center is set.
- Cool and Dust
- Remove the cake from the oven and let it cool in the dish for 15–20 minutes. Dust with confectioners’ sugar before
