Migliaccio

A traditional Italian ricotta and semolina cake, lightly sweetened and flavored with citrus zest for a rich and comforting dessert.

Ingredients

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Step 1

Preheat oven to 175°C fan/190°C conventional.

Step 2

Grease and line 23cm round tin.

Step 3

Combine milk, water, butter, vanilla, orange and lemon peel in large pot and heat until just before it comes to a simmer.

Step 4

Remove aromatics then whisk in semolina and cook, constantly whisking, until thick like polenta. Transfer to a bowl, cover and allow to cool.

Step 5

In another bowl, whisk sugar and eggs together until thick and pale. Whisk in ricotta then the finely grated zest of an orange and lemon.

Step 6

Spoon in cooled semolina, a little at a time and whisk after each addition until smooth.

Step 7

Pour into prepared tin and bake for 55-60 minutes or until golden and set. It will puff up as it cooked and sink down as it cools.

Step 8

Allow it to cool completely then dust with icing sugar and serve.

Step 9

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