Neapolitan lemon-ricotta semolina cake (Migliaccio)

Neapolitan lemon-ricotta semolina cake (Migliaccio)

By 15/11/2016

This lovely and simple Italian recipe has its roots in Naples the place where you can find those gorgeous perfumed juicy lemons!

This cake is usually served during Carnival time and it is like a light cheesecake, made with semolina, ricotta, lemon, vanilla and no flour.. yes it does sounds and it is a fantastic combination of flavours indeed.

The traditional recipe has Limoncello liquor added as well but as I did not have any in the house I have just squeezed the juice of a lemon instead. Also you can add bits of candied lemon or orange to the cake mixture if you like.

My little sis Laura has just arrived from Italy and she is going to stay with me for some time; I am over the moon! I am just so pleased to have her here with me and over the next few weeks we are going to cook some lovely recipes and Christmas party food ideas.

Sooo happy! πŸ™‚

  • Prep Time : 20 minutes
  • Cook Time : 40 minutes

Ingredients

Instructions

Put the milk and the water in a saucepan and bring them to the boil. Gradually add the semolina stirring constantly then add the butter. Cook the semolina over a low heat for 3 to 4 minutes until the mixture has thickened.

cooking-semolina

In a separate bowl mix the eggs with the ricotta, the vanilla essence, the sugar the grated lemon rind and the limoncello (if using). Instead of the limoncello I have squeezed the juice of the lemon.

Mixing semolina cake

Add the semolina to the bowl with the eggs and mix well to remove any large lumps. It is normal to have a few smaller lumps with semolina.

Pour the mixture onto a well greased springform baking tin measuring approx 22 cm or 8 inch diameter and cook for 40 minutes at 190C / 370F or until golden on top.

MIxture in the mold

Before serving it you can sprinkle it lightly with powdered sugar.

You can enjoy this cake warm or cold.

Neapolitan lemon ricotta semolina cake

Neapolitan lemon ricotta semolina cake (Migliaccio)

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17 Responses to Neapolitan lemon-ricotta semolina cake (Migliaccio)

  1. Summer

    Charming and delish β™₯

  2. speedy70

    Conosco questo goloso dolce, bravissima!!!

    • Alida

      Thanks Balvinder

  3. elisabetta

    That slice will do very nicely thank you, just don’t forget my espresso!! Bentornata Laura, I look forward to reading about your collaboration with your sorellona Alida πŸ™‚

    • Alida

      Of course always with a good Italian coffee. Laura and I have been having far too many. The moka is always on the stove!

  4. Chiara

    per me che adoro la ricotta Γ¨ un invito a nozze, segno la ricetta, voglio farla !

    • Alida

      Si te la consiglio. Questo e’ uno di quei dolci classici che riescono sempre.

  5. Angie@Angie's Recipes

    I seriously love the bright yellow colour…bet it tastes just as wonderful as it looks.
    Have a great time with Laura!

    • Alida

      Thanks. Making the most with my sisters.. lots of coffees, cooking and shopping πŸ™‚

  6. La cucina di Molly

    Wow che bontΓ  il migliaccio, adoro la ricotta e il limone, Γ¨ un dolce profumato, soffice e ance facile da fare, troppo buono! Buon pomeriggio, baci!

    • Alida

      Era la prima volta che lo facevo. Veramente buono.

  7. Alma Vorrei

    This cake was a huge success at a dinner party! This one is a keeper!

    • Alida

      I am pleased Alma.
      This is a classic recipe and they always seem to turn out well.

    • nick

      alida can you substitute cornmeal for the semolina

      • Alida

        Yes I think that should work, particularly the quick cook polenta quick is more similar to semolina.

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