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Semolina Ricotta Cake (Migliaccio)
Serves 6-8
INGREDIENTS
1 cup + 1 tablespoon Semolina flour
4 ¼ cups whole milk
1 ¼ cup sugar
1 ½ cups whole milk ricotta cheese
4 medium eggs
3 tablespoons butter (preferably unsalted)
1 orange peel-zest only, no white pith
1 lemon peel-zest only, no white pith
2 teaspoons vanilla extract
3 tablespoons limoncello
1 pinch of fine salt
PREPARATION
Preheat your oven to 355F.
1. To prepare the Migliaccio, first cook the semolina. Combine milk, water, salt, and butter in a saucepan, then add the orange and lemon zests and heat, stirring occasionally to melt the butter. Bring to a boil, then remove the orange and lemon zests and pour in the semolina, stirring continuously with a whisk. Lower the heat and simmer for about 4-5 minutes, the time it takes for the mixture to thicken and begins to separate from the walls of the pan. Transfer to a dish to cool. Once it cools for a few minutes, the semolina will have a slightly rubbery consistency.
2. Using an electric hand mixer on medium, combine the eggs and sugar in a bowl and whisk the ingredients together until the mixture is pale and smooth.
3. Strain any excess liquid from the ricotta. Gradually add the ricotta, vanilla extract, and limoncello followed by the semolina mixture, continuing to mix with the electric mixer. You should get an even mixture that’s well-blended without any lumps.
4. Butter a 9-inch springform or cake pan, line the bottom with parchment paper, then pour in the mixture and level the surface with a spatula. Bake in a conventional oven preheated to 355°F for about 60-65 minutes. The cake is done when only the center of the cake is a bit jiggly or springy when touched and the top lightly browned.
5. Before cutting and serving, allow the cake to cool in the pan. Once cooled, release it from the springform pan and dust the surface with powdered sugar or top with berry coulis to taste.