Migliaccio Napoletano Recipe
Migliaccio Napoletano is a traditional Italian dessert that hails from the vibrant and culturally rich city of Naples. This delectable sweet treat is deeply rooted in Neapolitan culinary heritage and is often associated with celebrations, particularly during the carnival season. Migliaccio is a type of baked pudding or cake that is made with simple yet flavorful ingredients, including semolina flour, ricotta cheese, eggs, sugar, and citrus zest. These ingredients produce a dense and moist texture with a rich, creamy consistency. What sets Migliaccio apart is its distinctive taste, where the sweetness of the sugar is perfectly balanced by the subtle tanginess of the ricotta, creating a harmonious flavor profile.
Set-Up
- Preheat oven to 400ºF (200ºC)
- Butter and flour a 10-inch (25 cm) diameter springform pan.
Ingredients
- 2 large lemons
- 5 large eggs
- 1 1/4 cups (300 ml) ricotta
- 1 1/2 cup (330 g) granulated sugar
- 1 or 2 tablespoons lemon juice (depends on how “lemony” you want the cake)
- 2 teaspoons vanilla extract
- 4 tablespoons (55 g) butter
- 1 1/2 cups (350 ml) milk
- 2 1/2 cups (585 ml) warm water
- 1 1/2 cups (275 g) semolina
- Powdered sugar for sprinkling
Preparation and Cooking
To make Migliaccio Napoletano start by zesting the two lemons and then juicing them.
Whisk together the 5 eggs, ricotta, and sugar in a bowl. Blend in the lemon zest, 1 or 2 tablespoons of the lemon juice, and the vanilla.
In a saucepan, gently heat the butter, milk, and water, stirring as it reaches a simmer. Slowly add the semolina, whisking constantly to ensure that no lumps develop.
Cook for just a minute or two on very low heat, whisking constantly, until it becomes thick. Remove from the heat.
Mix the semolina mixture into the egg/sugar/ricotta mixture and blend well with a whisk to avoid lumps.
Pour the batter into the prepared springform pan and place in the oven.
Bake at 400ºF (200ºC) for about 45 to 55 minutes, checking the center with a toothpick for doneness.
We like to use the broiler for a moment or two to obtain just a little browning on the top.
When the toothpick test suggests that the cake is done, remove it from the oven and allow it to cool on a rack for 15 or 20 minutes before removing the springform.
Dust the top of the cake with a bit of powdered sugar before serving.
