Known as 'Migliaccio' in Italy, this traditional 'cheese' cake is made with ricotta, eggs, fine semolina and citrus peel. It's a dense, silky cake that you will love. It is often made for Carnival which occurs the week before Easter.
7 people made this
1L whole milk
250g fine semolina
50g lard (or butter)
625g granulated sugar, divided
500g ricotta cheese
1 handful mixed citrus peel
1 teaspoon vanilla extract
50ml Strega™ (herbal liqueur) or any other liqueur
Heat milk, semolina, lard (or butter) and 125g sugar in a saucepan over medium-low heat, stirring often, until all the milk is absorbed, about 10 minutes. Add the remaining sugar, stir well and set aside to cool.
Preheat oven to 180 C / Gas 6. Grease a 23cm cake tin.
Beat the eggs, using an electric mixer, until light and fluffy. Stir in ricotta and mix well. Add citrus peel, vanilla extract, liqueur, orange extract and lemon zest. Add the cooled semolina mixture and stir well to prevent lumps. Pour the cake mix into prepared tin.
Bake in preheated oven for 1 hour or until the top of the cake is golden in colour. Allow to cool. Sprinkle icing sugar on top of cake before serving.