Migliaccio Citrus Ricotta Cake

Migliaccio is a classic Neapolitan cake baked each year during Carnival that always brings a sense of celebration to my kitchen This gently sweet semolina and ricotta cake is wonderfully fragrant thanks to fresh citrus zest and will remind anyone of sunshine even on a dull winter day

Reminds me of childhood carnivals when our house filled with a sweet citrus aroma and everyone raced to the kitchen to get the first slice

Ingredients

• Whole milk: For richness and creamy texture using a high quality whole milk makes a silkier cake
• Water: Helps thin the batter for the perfect light consistency filtered water works best
• Unsalted butter: Adds flavor and tenderness always choose butter that smells sweet and fresh
• Salt: Enhances flavor just a pinch to draw out sweetness
• Lemon and orange peels: Provide signature fragrance and brightness use unwaxed fresh fruit and remove just the colorful zest
• Semolina: Forms the tender crumb look for coarse grind for a heartier bite or fine for a smoother slice
• Eggs: Help bind everything together choose large fresh eggs for best results
• Ricotta cheese: Makes the crumb creamy and moist opt for whole milk ricotta and drain if watery
• Granulated sugar: Sweetens and helps caramelize the top organic sugar gives the cleanest flavor
• Vanilla: From a bean or pure extract adds warmth and complexity slice the bean to scrape out seeds for extra depth
• Powdered sugar: For that classic dusted top sift before using for a snowy finish

Step-by-Step Instructions

Prepare the Semolina Mixture:

Combine the whole milk water butter pinch of salt and both citrus peels in a medium saucepan Bring the mixture just to a simmer over medium heat stirring regularly so the milk does not scorch As soon as it reaches a gentle boil take out the citrus peels so the flavors do not get too strong With a steady hand begin to pour in the semolina in a thin stream stirring constantly so no lumps form Continue to cook the mixture over low heat until it thickens into a smooth creamy porridge about eight minutes Your mixture should gently pull away from the sides of the pan when it is ready Let it cool to room temperature

Mix the Batter:

In a large mixing bowl whisk the eggs and granulated sugar on medium speed for about three minutes The mixture should look pale and fluffy Add in the ricotta cheese and vanilla and beat until smooth with no lumps When the semolina mixture has cooled begin adding it in spoonfuls mixing continuously until the two are combined and no streaks remain The batter will be thick and luxurious

Bake:

Preheat your oven to three hundred fifty degrees F or one hundred seventy five degrees C Grease and line a nine inch springform pan with baking parchment This will help release the cake easily Pour the batter in and level the top with a spatula so it bakes evenly Set it on the middle rack and bake for about one hour The top should look golden with slight cracks and the center just set A toothpick should come out barely moist Allow the cake to cool completely in the tin as it firms up as it rests

Cool and Serve:

Once fully cooled release the springform and transfer the cake carefully to a plate Generously dust the top with powdered sugar just before serving This creates a beautiful snowy effect that makes every slice irresistible

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Ricotta is always the ingredient I reach for eagerly My grandmother once let me taste from the mixing bowl and now that tangy creaminess always reminds me of her cheerful apron and huge wooden spoon Migliaccio never fails to start family conversations about Carnival and little stolen bites from kitchen counters

How to Store Migliaccio

Wrap the cooled cake well in plastic wrap and keep it in the refrigerator It will stay delicious for up to five days For the freshest taste let slices come to room temperature before serving You can also freeze leftovers tightly wrapped for up to two months

Ingredient Swaps to Try

If you only have part skim ricotta gently drain it in a mesh sieve for one hour to remove excess moisture Coarse or fine semolina both work though the fine type makes for a more delicate cake For an extra aromatic boost swap the vanilla for a touch of orange blossom water or add a splash of limoncello

How to Serve Migliaccio

Migliaccio shines as part of a celebratory brunch with fresh berries and espresso I love it with candied orange peels or lightly whipped cream You can add sliced strawberries in spring or a drizzle of honey for extra decadence

A Bit of History

Migliaccio hails from the Campania region of Italy where Carnival week means lively family gatherings Homemade ricotta was always central and the cake’s golden crumb is like a slice of Naples sunshine This is the treat that quietly ties generations together across tables

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I hope your kitchen fills with the scent of citrus and sweet memories each time you bake this cake Enjoy every slice with a little bit of the joy of Napoli

Frequently Asked Questions

→ What makes Migliaccio distinct from other cakes?

Migliaccio stands out for its use of semolina and ricotta, creating a texture that is both creamy and firm, with subtle citrus notes from fresh lemon and orange zest.

→ Can I use store-bought ricotta for Migliaccio?

Yes, well-drained store-bought ricotta works well. Fresh ricotta can give an even creamier, richer result if available.

→ Why is citrus peel used in the batter?

Lemon and orange peel add fragrance and a bright, refreshing flavor, elevating the cake's overall taste.

→ Does Migliaccio need to be refrigerated after baking?

It's best stored in the refrigerator, especially because of the ricotta. Bring to room temperature before serving for optimum flavor.

→ How do I know when Migliaccio is fully baked?

The top should be golden, set, and a toothpick inserted into the center will come out mostly clean with a few moist crumbs.

→ Can I add other flavors to Migliaccio?

Vanilla is traditional, but subtle flavors such as a splash of liqueur or a hint of cinnamon can complement the classic taste.