Italian Semolina Cake Migliaccio Cake Recipes

ITALIAN SEMOLINA CAKE: MIGLIACCIO CAKE

Steps:

• Put the citrus peels to boil in water for 10 minutes.
• Once passed, remove them and add milk and butter. Melt the butter, add the semolina to rain and mix for 5 minutes.
• After five minutes, cool the semolina in a pan. If you want to use raisins, soak them in the Gran Marnier.
• Sift the ricotta. Beat the eggs with the sugar and add the sifted ricotta and vanilla seeds.
• When the semolina has almost completely cooled, add the eggs and sugar a little at a time. When it is well mixed add the Gran Marnier, raisins or chocolate chips.
• Grease the pan and line it with the breadcrumbs, pour the dough and bake at 180 °C for 1 hour. Once cooked, leave it in the oven for 5 minutes. Allow to cool completely so that it solidifies before serving.

MIGLIACCIO (SEMOLINA AND RICOTTA CAKE)

Steps:

• To prepare the migliaccio , first cook the semolina. Combine milk, water 1 , salt 2 , and butter 3 in a saucepan,
• then add the orange zest 4 and heat, stirring occasionally to melt the butter. Bring to a boil, then remove the orange zest 5 and pour in the semolina, stirring continuously with a whisk 6 . Lower the heat and simmer for about 4-5 minutes,
• the time it takes for the mixture to thicken 7 . Transfer to a baking dish to cool 8 . Meanwhile, prepare the rest of the mixture: Strain the ricotta to make it soft and creamy 9 , then remove the seeds from the vanilla bean by slicing it lengthwise and scraping out the insides with the tip of a small knife.
• Combine the eggs, vanilla seeds, and sugar 10 in a bowl, then whisk the ingredients together until the mixture is pale and smooth. Now gradually add the ricotta 11 followed by the semolina, continuing to whisk 12 . You should get an even mixture that's well blended without any lumps.
• Oil a 9-inch (24-cm) cake pan, line with parchment paper, then pour in the mixture 13 and level the surface with a spatula 14 . Bake in a conventional oven preheated to 390°F (200°C) for 60 minutes (if the top is well-browned after 40-50 minutes, cover with a sheet of foil and keep cooking). Your migliaccio is ready 15 : Before cutting and serving, allow it to cool in the pan, then turn it out and dust the surface with powdered sugar to taste.