Migliaccio (semolina and ricotta cake)

Name: Migliaccio (semolina and ricotta cake)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10
Ingredients: Semolina 7 oz; Milk 2 cups; Sugar 1 ¼ cup; Water 2 ¼ cups; Cow's milk ricotta cheese 1 ½ cup; Eggs medium 4; Butter 3 tbsp; Orange peel 1; Vanilla bean 1; Fine salt 1 pinch; Powdered sugar to taste

it es br de fr

333

Calories per serving

Vegetarian

Energy Kcal 333
Carbohydrates g 48.6
of which sugars g 33.4
Protein g 9.8
Fats g 11
of which saturated fat g 6.14
Fiber g 0.7
Cholesterol mg 115
Sodium mg 203

Difficulty: Easy
Prep time: 20 min
Cook time: 60 min
Serving: 10
Cost: Low
Note + semolina cooking time

PRESENTATION

Creamy texture and elegant golden color make Migliaccio a standout on any family dessert table. This classic semolina cake from Campania combines everything home cooks love about traditional Italian desserts—a soft, moist bite, subtle lemon and cinnamon aroma, and that unmistakably inviting look families remember from celebrations. You get all the charm of a classic cheesecake with the lighter, almost fluffy feeling that comes from the signature ricotta base—DELICIOUS, honestly. Although it’s famous as a star at Carnival time, Migliaccio fits just as well for Sunday dinners, birthday parties, or holiday gatherings. The smooth, creamy feel makes each slice satisfying without being too much, so it’s easy to see why families across generations keep passing along this traditional favorite. Kids almost always go for seconds...and most folks sneak one more piece with coffee later. Simple, pretty appearance—nice golden edges, gentle sprinkle of sugar—always gets a few wows from the table. While the lemon and cinnamon give it that special vibrant, yet familiar note you expect in the best Italian desserts, every bite feels comforting and a little bit festive.

Busy family schedules mean dessert needs to be both easy and crowd-pleasing—Migliaccio covers both. That signature semolina cake base stays tender and moist, whether you serve it plain, dress it up with whipped cream, or add berries on the side. Great fit for big family dinners or just enjoying at home (even better the next day for quick breakfasts). Because this treat is at home at gatherings or just a quiet evening...everyone usually asks for the recipe. The appeal in this ricotta cake is really about that balance: rich flavor, familiar texture, simple, wholesome ingredients, all wrapped into one classic that just feels like comfort. Since this is a highlight among Campania recipes and shines with that easy, homemade feel of Italian baking, it brings people together and never feels out of place on the table. Try changing up the toppings—powdered sugar, chocolate chips, or whatever your family enjoys. By keeping Migliaccio in the rotation, you get something uniquely Italian, full of tradition, perfect for families, and great every time you need a little extra sweetness.

INGREDIENTS

333

Calories per serving

Ingredients for a 9-inch (24-cm) cake pan: Semolina 7 oz (200 g); Milk 2 cups (500 g); Sugar 1 ¼ cup (250 g); Water 2 ¼ cups (500 g); Cow's milk ricotta cheese 1 ½ cup (350 g); Eggs 4 (220 g) - medium; Butter 3 tbsp (40 g); Orange peel 1; Vanilla bean 1; Fine salt 1 pinch

To decorate: Powdered sugar to taste

Preparation

How to prepare Migliaccio (semolina and ricotta cake)

To prepare the migliaccio, first cook the semolina. Combine milk, water 1, salt 2, and butter 3 in a saucepan,

then add the orange zest 4 and heat, stirring occasionally to melt the butter. Bring to a boil, then remove the orange zest 5 and pour in the semolina, stirring continuously with a whisk 6. Lower the heat and simmer for about 4-5 minutes,

the time it takes for the mixture to thicken 7. Transfer to a baking dish to cool 8. Meanwhile, prepare the rest of the mixture: Strain the ricotta to make it soft and creamy 9, then remove the seeds from the vanilla bean by slicing it lengthwise and scraping out the insides with the tip of a small knife.

Combine the eggs, vanilla seeds, and sugar 10 in a bowl, then whisk the ingredients together until the mixture is pale and smooth. Now gradually add the ricotta 11 followed by the semolina, continuing to whisk 12. You should get an even mixture that’s well blended without any lumps.

Oil a 9-inch (24-cm) cake pan, line with parchment paper, then pour in the mixture 13 and level the surface with a spatula 14. Bake in a conventional oven preheated to 390°F (200°C) for 60 minutes (if the top is well-browned after 40-50 minutes, cover with a sheet of foil and keep cooking). Your migliaccio is ready 15: Before cutting and serving, allow it to cool in the pan, then turn it out and dust the surface with powdered sugar to taste.

Storage

The migliaccio can be kept in the fridge for 3-4 days. Not suitable for freezing.

Tips

To make your migliaccio more even tastier, try adding some dark chocolate chips, frozen and dusted with flour, at the last minute. You can add flavor to the batter by adding a citrus liqueur, sultanas, pine nuts, or candied fruits.

For the translation of some texts, artificial intelligence tools may have been used.