Tips for making Neapolitan cake with semolina and ricotta
You can also enrich Neapolitan migliaccio with candied fruit or raisins.
The mixture can be flavored with cinnamon, vanilla, a drop of limoncello or orange liqueur for a very aromatic end result.
For gluten-free migliaccio, you can use polenta flour.
If you prefer a stronger flavor, you can replace cow’s milk ricotta with sheep’s milk ricotta. In any case, it is important that the ricotta is very fresh and thick.
To make a delicious migliaccio recipe, omit the sugar.
How to Preserve Neapolitan Migliaccio
Neapolitan Migliaccio should be stored for one day at room temperature or for 3-4 days in the refrigerator covered with aluminum foil. Freezing is not recommended.
Ingredients
milk
500ml
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500ml
Ser ricotta
300 grams
Sugar
250g
Semolina
200g
Eggs
4
Butter
40g
orange six
lemon box
orange blossom aroma
Vanilla flavor
1 sachet (about 16 g)
How to Make Migliaccio
Step 1
Heat the milk and water in a saucepan.
Step 2
Add lemon and orange zest, but do not bring to boiling point.
Step 3
Remove the peel from the citrus fruit.
Step 4
Then add the butter and mix.
Step 5
Stir until butter melts.
Step 6
Sprinkle with semolina.
Step 7
Mix with a hand mixer until the mixture thickens.
Step 8
Transfer everything to a baking dish and leave to cool.
Step 9
Break the eggs into a bowl and add the sugar.
Step 10
Beat with an electric mixer until light and fluffy.
Step 11
Add the sifted ricotta, vanilla flavor and orange blossom flavor and continue beating, mixing the ingredients until a homogeneous mixture is obtained.
Step 12
Add semolina to the egg mixture and mix everything together.
Step 13
Check the consistency, which should be smooth and creamy.
Step 14
Mix well.
Step 15
Grease a 26 cm diameter baking tin and line it with a sheet of baking paper. Pour the mixture into the pan.
Step 16
Smooth the surface with a spatula. Bake in an oven preheated to 200°C (392°F) for 1 hour.
Step 17
Once the surface has a nice color, remove the Neapolitan migliaccio from the oven and let it cool for at least a few hours.
Step 18
Decorate with powdered sugar.
