Italian semolina and ricotta cake

Italian semolina and ricotta cake

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About this recipe: 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.


Serves: 8 

  • 1L whole milk
  • 250g fine semolina
  • 50g lard (or butter)
  • 625g granulated sugar, divided
  • 5 eggs
  • 500g ricotta cheese
  • 1 handful mixed citrus peel
  • 1 teaspoon vanilla extract
  • 50ml Strega™ (herbal liqueur) or any other liqueur
  • few drops orange extract
  • zest of one lemon
  • icing sugar for dusting

Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

  1. 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.
  2. Preheat oven to 180 C / Gas 6. Grease a 23cm cake tin.
  3. 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.
  4. 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.

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