The migliaccio is a Neapolitan dessert, typical of the Carnival period, with very ancient origins.
It’s a very creamy and fragrant cake, with a texture completely different from classic cakes.
Originally, migliaccio was made with millet flour (hence the name), but today semolina is almost always used, with which a cream is made along with milk and a bit of butter, and then combined with a mixture of eggs, sugar, and ricotta; a cream, as you can imagine, very rich and fragrant, which gives the migliaccio a truly unique texture and flavor!
If you’ve never tried it, it’s time to change that 😉
Below you will find the RECIPE written in detail, but first, I’ll leave you some more of my recipes perfect for the Carnival period and beyond:
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: portions for a 20 cm cake pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Carnival, Fall, Winter, and Spring
Ingredients to make NEAPOLITAN MIGLIACCIO
- 3 eggs (medium)
- 500 ml milk
- 300 ml water
- 1.5 cups semolina (or millet ground into flour)
- 1/4 cup butter
- 1 1/4 cups sugar
- 1 cup cow's milk ricotta (choose creamy ricotta to avoid needing to sieve it)
- 1 orange (with edible peel)
- 1 lemon (with edible peel)
- 2 packets vanillin
- 1 teaspoon natural millefiori flavor (present in the original recipe, but optional for the success of the recipe)
Tools
- Hand whisk
- Universal peeler
- Saucepan
- Electric beaters
- Springform pan 20 cm
Steps to prepare NEAPOLITAN MIGLIACCIO
In a saucepan large enough, pour the milk, about 2 tablespoons of the total sugar, water, and the butter; also, add one packet of vanillin, the peel of half an orange and of half lemon, being careful not to peel the white part of the two citrus fruits, which is usually bitter.
Turn on the heat to medium and bring to the first boil, stirring occasionally with the whisk, in order to dissolve both the butter and sugar well, and to release all the fragrances and flavors of the added aromas.
At this point, slightly lower the heat, remove the peels of orange and lemon, then pour the semolina all at once and begin to stir continuously, until a sort of polenta has formed.
Turn off the heat and immediately spread the mixture on a large, flat plate so that it cools as quickly as possible; cover it with cling film in contact.
Meanwhile, in a large bowl, break the eggs, add the remaining sugar, the grated zest of half a lemon and half an orange, finally the other packet of vanillin.
Turn on the electric beaters at medium-high power for about half a minute, until you get a homogeneous and frothy mixture.
Now add the creamy ricotta and make the mixture homogeneous again with the electric beaters. If you have decided to add the natural millefiori flavor (a teaspoon), now is the time.
Finally, add the semolina cream in two batches, which should have cooled by now. Please, do not add it still hot to the mixture, otherwise, your migliaccio risks having an unpleasant egg taste and smell once cooked.
Turn on the electric beaters one last time, to incorporate the semolina well and eliminate as many lumps as possible, then pour the mixture into a springform pan lined with parchment paper.
Note: Regarding the diameter of the cake pan, consider that I use a 20 cm diameter mold to have a nice high migliaccio. A 22 cm pan will also be fine, or at most a 24 cm one; obviously, your migliaccio will be a bit lower and the cooking times will be shorter than those indicated below.
Bake in preheated static oven at 350°F for about 60 minutes; if towards the last minutes of cooking the surface darkens a little too much, cover it with aluminum foil until cooking is completed.
Wait about an hour before removing the springform, then dust with plenty of powdered sugar your NEAPOLITAN MIGLIACCIO.
You will feel the creaminess of this cake; if you’ve never tried it, you’ll be captivated!
Storage and Variations
If you want to try the SAVORY VERSION of the Neapolitan migliaccio click HERE
If you want to make your migliaccio richer and more indulgent, you can add about 80-100 g of chocolate chips to the batter just before pouring it into the cake pan, or raisins, or even candied fruits.
It is possible to flavor the migliaccio with a teaspoon of cinnamon instead of vanilla.
The migliaccio can be stored for up to 3 days in the refrigerator; if it’s not too hot in the house, you can also keep it at room temperature under a glass bell for the first day.
FAQ (Questions and Answers)
What type of ricotta should be used to make Neapolitan migliaccio?
For the migliaccio, you can use cow’s milk or even sheep’s milk ricotta. Preferably, choose a ricotta that says ‘creamy’ on the packaging.
Can migliaccio be frozen?
I strongly advise against freezing migliaccio.
Is it possible to use remilled durum wheat semolina?
No, it’s not possible. Remilled semolina has a completely different texture and yield compared to semolina.
