Migliaccio: Ricotta and Semolina Cake
If you’re in the mood for a dessert that feels like a warm embrace, look no further than Migliaccio: Ricotta and Semolina Cake. This Italian delight combines the creamy richness of ricotta with the unique texture of semolina, resulting in a cake that’s both light and indulgent. Perfect for gatherings or cozy family nights, this easy-to-make dessert will impress everyone at the table. With minimal preparation time and a handful of simple ingredients, you’ll have a show-stopping treat to enjoy. Whether served chilled or at room temperature, each bite is sure to bring smiles and satisfaction.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup semolina flour
- 1 cup sugar
- 4 large eggs
- 1 cup milk
- 1 teaspoon baking powder
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together ricotta cheese, sugar, and eggs until smooth.
- Sift semolina flour and baking powder into another bowl; gently fold into the wet mixture.
- Stir in milk and lemon zest until fully combined.
- Pour batter into a greased cake pan and bake for about 60 minutes or until golden brown.
- Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 24g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 105mg