Migliaccio (Italian Ricotta and Semolina Cake)
Ingredients
- 165 g semolina flour
- 1/2 teaspoon kosher salt
- 2 1/2 cups whole milk
- 57 g unsalted butter
- 200 g granulated sugar
- 4 large eggs
- 350 g whole milk ricotta
- 1 tablespoon freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Shop ingredients
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Instructions
- Grease the bottom and sides of a 9-inch springform pan with butter. Line the bottom of the pan with parchment paper and butter the parchment. Coat the pan with semolina flour and tap out the excess.,SImply Recipes / Mark Beahm
- Add the semolina, salt, and milk to a medium saucepan and whisk to combine. Set the pan over medium heat, and cook, stirring, until the mixture thickens into a porridge, 5 to 8 minutes. It should be similar to the consistency of cream of wheat.,SImply Recipes / Mark Beahm
- Take the pan off the heat. Add the butter and sugar, and stir until combined and smooth.,Before adding the eggs, let the semolina cool slightly until warm but not scalding hot, 10 to 15 minutes.,SImply Recipes / Mark Beahm
- Once the semolina has cooled a bit, add the eggs, one at a time, whisking to combine after each. Beat in the ricotta until fully combined and smooth. Stir in the lemon zest, vanilla extract, and cinnamon.,SImply Recipes / Mark Beahm
- Pour the batter into the prepared pan. Bake until the outermost edge of the cake has turned golden brown and the cake has puffed and cracked a bit in places, about 50 minutes. The cake will jiggle slightly, but the center should be no more wobbly than the rest of the cake.,Love the recipe? Leave us stars and a comment below!,SImply Recipes / Mark Beahm,SImply Recipes / Mark Beahm
Source
Original recipe: View Original