Migliaccio: Ricotta and Semolina Cake
Migliaccio: Ricotta and Semolina Cake is a delightful Italian dessert that combines the creamy richness of ricotta cheese with the unique texture of semolina flour. This cake is perfect for any occasion, from family gatherings to cozy evenings at home. Its comforting flavors and easy preparation make it a beloved recipe in my kitchen. Enjoy it on its own or pair it with fresh fruit and a dusting of powdered sugar for an elegant touch.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup semolina flour
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Zest of 1 lemon
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together ricotta cheese, eggs, sugar, vanilla extract, lemon zest, and salt until smooth.
- In another bowl, mix semolina flour and baking powder. Gradually add this to the wet mixture while stirring gently to avoid lumps.
- Grease an 8-inch round baking pan and pour in the batter, spreading it evenly.
- Bake for about 60 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (approximately 65g)
- Calories: 165
- Sugar: 14g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 70mg
Find it online: https://themealjournal.com/migliaccio-ricotta-and-semolina-cake/