Migliaccio is a traditional Italian cake served during Carnevale. One of the main ingredients is ricotta cheese, which lends to its creamy, dense consistency.
Table of contents
About the Recipe
Migliaccio is a traditional Italian dessert, which originated in Naples. It's typically served during Carnevale or Carnival season, particularly on Fat Tuesday, as part of the pre-Lenten celebrations.
The base of Migliaccio is composed of ricotta, eggs, sugar and a cooked semolina porridge. As the name implies, it was originally made using millet, however, semolina is more common nowadays. It's dense and creamy, very similar in texture to a ricotta cheesecake. My version is flavored with lemon peel, vanilla and cinnamon, but there are a number of variations you can make.
If this Ricotta Semolina cake sounds appealing to you, I suggest you take a look at some of my other traditional Italian desserts, such as Italian Knot Cookies, Cuccidati (Italian Fig Cookies), Sicilian Cannoli or Nutella Cannoli.
Ingredient Notes
- Ricotta- Use a full-fat, cow's milk ricotta cheese. See my ingredients notes for directions to strain the ricotta if it's a bit watery. Fresh ricotta cheese will generally be thicker than many commercially made varieties.
- Semolina flour- There are no substitutes for this flour. If you can't find it at your local grocery store, it's easily accessible online.
- Milk- Make sure to use whole cow's milk. I would avoid substitutions, because it will have a large impact on the flavor and texture of the end product.
- Vanilla- Vanilla beans, vanilla bean paste, vanilla extract or vanillina can all be used in this recipe. Use whatever is most convenient!
- Variations- Other variations of this recipe may include orange zest, candied citrus fruit, nutmeg, Fiori di Sicilia or even chocolate chips.
Recipe Steps
First line and grease a 9-inch springform pan (1). Next, add milk, lemon peel and a split vanilla pod and beans to a pot. Bring to a simmer and steep for a few minutes to infuse the milk (2). Strain out the lemon peel and vanilla pod and return the milk to the stove. Whisk in the semolina flour (3). Cook while whisking until thickened (4).
Transfer the cooked semolina to a bowl and whisk in butter, salt and cinnamon (5). In another bowl, whisk together the sugar and eggs (6). Whisk in the ricotta (7). Combine the ricotta-egg mixture with the semolina mixture (8).
Lastly, transfer the cake batter to the prepared springform pan (9). Bake at 375F for about 60-80 minutes, or until cake is mostly set with a slight jiggle in the center (10). Allow the cake to cool completely in the pan. Serve with powdered sugar on top.
Tips and FAQs
- If you're using a thinner, commercially produced ricotta, I recommend straining it first to remove excess liquid. See recipe notes for complete instructions.
- Store leftover Ricotta Semolina cake in the freezer if you don't plan to eat it within 5 days. I recommend wrapping individual pieces in plastic wrap and storing in a freezer bag for up to 3 months. Simply defrost overnight in the refrigerator.
Migliaccio tastes similar to ricotta cheesecake. It's lightly sweetened and flavored with lemon or orange zest and vanilla. Some versions contain cinnamon, nutmeg, chocolate chips and candied citrus.
Migliaccio is a traditional Italian dessert made with semolina. Migliaccio has a base of ricotta, eggs, sugar and a cooked semolina porridge, which provides structure. This ricotta semolina cake is dense, creamy and not too sweet.
If you make this recipe, please post a comment and rating down below. If you want to be notified every time I post a new recipe, subscribe to my blog and give me a follow on instagram, pinterest or facebook. See you next time!
Print
Migliaccio (Italian Ricotta Semolina Cake)
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
Description
Migliaccio is a traditional Italian Ricotta Semolina Cake. It's flavored with lemon and vanilla, and has a creamy, dense texture.
Ingredients
1 ¼ cups (212g) semolina flour
4 cups (945ml) whole milk
1 vanilla bean (sub with 2 teaspoon vanilla bean paste or vanilla extract, or 1 pack vanillina)
Peel of 1 lemon
4 tablespoon unsalted butter, cold, sliced
½ teaspoon kosher salt (¼ teaspoon fine salt)
¼ teaspoon cinnamon
1 ¼ cups (265g) granulated sugar
4 large eggs
1 ½ cups (332g) ricotta cheese*
Powdered sugar, for serving
Instructions
- Preheat oven to 375F. Grease a 9-inch springform pan with butter. Line bottom of pan with parchment and grease the parchment.
- Split vanilla bean in half lengthwise (if using) and scrape out the seeds with a small knife. Use a vegetable peeler to remove the peel of 1 lemon. Add milk, lemon peel, vanilla pod and vanilla beans to a pot. Bring to a simmer over medium heat. Shut off heat, cover and steep for 5 minutes.
- Strain milk mixture through a fine mesh sieve. Discard vanilla pod and lemon peel. Return milk to the pot. Turn heat to medium. Gradually whisk in semolina. Stir frequently until mixture is thickened, about 3-5 minutes. Turn off heat. Stir in butter, salt and cinnamon (if using vanillina, add here). Transfer to a large bowl to cool.
- In another bowl, whisk together sugar and eggs until fully incorporated. Whisk in ricotta cheese. Stir in vanilla bean paste or extract (if using instead of vanilla bean). Whisk ricotta mixture into semolina mixture in 3 additions until fully incorporated.
- Transfer cake batter to the prepared springform pan. Place on top of a baking sheet and transfer to the preheated oven. Bake for about 60-80 minutes or until cake is mostly set with a slight jiggle in the center.
- Place cake pan on top of a wire rack to cool. Cool completely in pan. Run an offset spatula or knife along the sides of the springform pan to make sure the cake does not stick. Release the removable ring of the springform pan. Dust cake with powdered sugar to serve. Store in the refrigerator for 3-5 days or freeze for up to 3 months. Enjoy.
Notes
If your ricotta cheese is on the watery side, I recommend straining it. To strain, line a fine mesh sieve with a cheesecloth or paper towel and rest over a bowl. Place ricotta in the sieve. Allow excess water from the ricotta to drain to the bottom of the bowl for at least 1 hour or up to overnight in the refrigerator. Discard excess water and use thickened ricotta.
To freeze leftover cake, cut into slices and wrap individually in plastic wrap. Place in a plastic or silicon storage bag and transfer to the freezer. To defrost, transfer to the fridge and allow to thaw overnight.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Cake
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1/12 of cake
- Calories: 285
- Sugar: 25g
- Sodium: 135mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 90mg
Nancy Russo says
Very good cheese cake, not too sweet! Loved it!