Migliaccio Napoletano is a semolina-based cake enriched with eggs and ricotta, creating a rich and distinctive flavor. The star of the recipe is the semolina cream, which gives the dessert its soft, melt-in-your-mouth texture. The semolina is cooked with milk and water, infused with butter, orange and lemon zest, and a cinnamon stick (though vanilla is also a popular alternative).
Ingredients for Neapolitan Migliaccio
- 250 g (1 ½ cups) semolina
- 500 ml (2 cups) milk
- 250 ml (1 cup) water
- 150 g (¾ cup) sugar
- 250 g (1 cup) ricotta (preferably buffalo ricotta for an authentic flavor)
- 3 eggs
- 100 g (7 tbsp) butter
- Zest of 1 orange
- Zest of 1 lemon
- 1 cinnamon stick (optional, or substitute with vanilla)
- A pinch of salt
- Powdered sugar, for dusting
How to Make Migliaccio Napoletano:
- In a large pot, combine the milk, water, butter, orange zest, lemon zest, and cinnamon stick. Bring to a gentle boil. Once hot, slowly add the semolina in a steady stream, stirring constantly to prevent lumps. Continue stirring until the mixture thickens into a smooth, creamy consistency.
- In a separate bowl, whisk the eggs and sugar until light and frothy. Add the ricotta and mix until smooth. Once the semolina cream is ready, remove the cinnamon stick and gradually fold it into the egg and ricotta mixture. Stir gently until everything is well combined.
- Pour the batter into a greased and floured baking dish (or line it with parchment paper for easy removal). Bake in a preheated oven at 180°C (350°F) for about 1 hour, or until the top is golden and the cake is fully set.
- Let the Migliaccio cool slightly before dusting it generously with powdered sugar. The result is a cake with a polenta-like texture, but even creamier, that melts in your mouth.
Tips for Perfect Migliaccio
- Use high-quality ricotta for the best flavor and texture.
- If you don’t have a cinnamon stick, a teaspoon of vanilla extract works beautifully.
- Let the cake cool slightly before slicing to ensure clean cuts.
Bon Appetit!
