Migliaccio Citrus Ricotta Cake (Print Version)
# Ingredients:
→ Semolina Cake Base
01 -
500 ml whole milk
02 -
500 ml water
03 -
50 g unsalted butter
04 -
1 pinch of salt
05 -
peel of 1 lemon
06 -
peel of 1 orange
07 -
200 g semolina
→ Ricotta Egg Mixture
08 -
4 large eggs
09 -
350 g ricotta cheese
10 -
250 g granulated sugar
11 -
1 vanilla bean or 1 teaspoon vanilla extract
→ Finish
12 -
Powdered sugar, for dusting
# Instructions:
01 -
In a medium saucepan, combine whole milk, water, unsalted butter, salt, lemon peel, and orange peel. Bring gently to a boil over medium heat. Once boiling, remove and discard the citrus peels.
02 -
Gradually whisk semolina into the hot liquid, stirring constantly to prevent lumps. Continue to cook over medium heat until thickened, about 5–6 minutes. Transfer to a large bowl and let cool to room temperature.
03 -
In a separate bowl, beat eggs and granulated sugar until pale and creamy. Add ricotta and vanilla, mixing until the batter is completely smooth.
04 -
Incorporate the cooled semolina mixture into the ricotta batter, stirring gently until homogeneous.
05 -
Preheat the oven to 175°C. Grease and line a 24 cm springform pan. Pour the batter into the prepared pan. Bake on the center rack for approximately 60 minutes, until the surface is golden and the center is just set.
06 -
Allow the cake to cool completely in the pan before releasing the sides. Dust generously with powdered sugar before slicing and serving.
# Notes:
01 -
For optimal texture, ensure the semolina mixture is fully cooled before incorporating into the ricotta batter.