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Migliaccio : Traditional Italian Semolina Cake



This a very unique porridge to cake very aromatic dessert. The recipe is prepared in two step.

Ingredients:

Porridge Mix

Whole milk - 1.5 cup
Lemon zest - 1 tbsp
Semolina flour - 1/4 cup +1/8 cup
Sugar - 1/4 cup +1/8 cup
Unsalted butter - 2 tbsp 
Cardamom powder - 1/2 tsp
Salt - 1/4 tsp

Ricotta Base

Ricotta cheese - 1.25 cups (6 oz)
Large eggs - 2
Vanilla essence - 1 tsp

Confectioners' sugar - as needed 

Method

  1. Grease 8x3 springform pan with softened butter and sprinkle powder sugar.
  2. Adjust the oven rack to middle and heat oven at 375F
  3. Prepare Ricotta base by mixing ricotta cheese, eggs and vanilla essence. Use hand mixer to whisk in some air and keep it aside.
  4. Next step is to prepare porridge mix
    1. First  combine sugar and semolina and keep it aside
    2. Heat milk, cardamom powder, butter, salt and zest in a saucepan till its luke warm
    3. Turn off the heat and add semolin-sugar mixture slowly and keep stirring to avoid any lumps. 
    4. Return the saucepan to the stove and cook the mix till it starts leaving the edges.
    5. Cool the mix 
  5. Add the cooled  porridge mix to to ricotta base in three additions and mix after each additions until incorporated. .
  6. Transfer the batter t the prepared pan and bake for 45 minutes to 1 hour. 
  7. The surface will turn golden and the cake is ready
  8. Cool completely at room temperature and refrigerate for 12-24 hours before serving
  9. Let the cake stand at room temperature for 30 minutes and sprinkle top with confectioners' sugar 





 

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