Migliaccio

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The Neapolitan cake that everyone will love!

Ingredients

  • 500 g ricotta soft
  • 250 g semolina
  • 1200 g milk semi-skimmed
  • 5 egg
  • 350 g sugar semolina
  • 2 lemons
  • 2 oranges
  • to taste aroma vanilla
  • to taste aroma wildflower (I orange blossom)

Instructions

  1. First, take an orange and a lemon and cut the peel leaving it as whole as possible.
  2. Put the milk in a saucepan on the heat together with the orange and lemon peel. Light the fire and bring to a boil
  3. As soon as the milk starts to boil, lower the heat, remove the orange and lemon peels and add the semolina, stirring with a hand whisk to prevent it from sticking.
  4. Keep the flame low and when the semolina has absorbed all the milk (a few minutes will be enough) turn off the stove and let it cool.
  5. In the meantime, beat the eggs with the sugar in a bowl with a blender until you obtain a light and fluffy mixture.
  6. Add the ricotta to the semolina and mix with a whisk.
  7. Gradually add the egg and sugar mixture to the ricotta and semolina cream, stirring with a hand or electric whisk, until you obtain a smooth, lump-free mixture.
  8. Gradually add the egg and sugar mixture to the ricotta and semolina cream, stirring with a hand or electric whisk, until you obtain a smooth, lump-free mixture.
  9. Finally add the grated peel of the orange and lemon and the other flavorings to taste.
  10. Grease and flour, or line with parchment paper, a mold of 26 cm in diameter, pour the mixture and bake in a static oven at 180° for about 65 minutes. Always adjust with your oven.
  11. Remove from the oven and let it cool completely.
  12. Dust the surface with icing sugar and serve.


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