The migliaccio with orange and chocolate chips is a very delicious cake with a soft texture, a reinterpretation of the classic version because in addition to ricotta and semolina, it is flavored with cinnamon and orange, both grated and candied, plus the chocolate chips that add a crunchy note and extra aroma.
The migliaccio is a Campanian dessert typically prepared during the Carnival period. I’ve been wanting to try this recipe for a long time, and finally, here’s my version.
I’m not a big fan of ricotta, but the scent of cinnamon and orange makes it so fragrant and inviting that in the end, I ate it all by myself.
It’s a simple recipe to make, and I recommend you try it. If you don’t like cinnamon and candied peel, you can naturally exclude them and make the original version with just grated orange or lemon.
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- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for migliaccio with orange and chocolate chips
- 1 cup Milk
- 1 cup Water
- 1/2 cup Sugar
- 1/2 cup Semolina
- 7 oz Ricotta (cow milk)
- 2 Eggs (medium)
- 1 1/2 tbsp Butter
- 1 Orange zest (grated)
- 4 Candied orange pieces
- 4 tbsp Chocolate chips (dark)
- 1 tsp Ground cinnamon
Tools
- 1 Pot
- 1 Whisk
- 1 Electric whisk
- 1 Baking pan
Preparation for migliaccio with orange and chocolate chips
In a pot, pour the milk, water, butter, cinnamon, and grated orange zest. When it reaches boiling point, lower the heat and gradually add the semolina, stirring well with a whisk to avoid lumps. Cook for a few more minutes.
Pour the semolina into a container, cover with cling film, and let it cool.
In the meantime, prepare the ricotta cream. In a bowl, beat the eggs with the sugar until they become nice and fluffy.
Add the ricotta and continue to beat well with the whisks.Mix everything well and pour into a well-buttered 8-inch pan, level the surface, and then transfer to a preheated oven.
Bake the migliaccio for about 50 minutes at 356°F (convection), placing it on the lowest rack of the oven.
Towards the end of baking, move it to the top rack. If the surface becomes too colored, cover with a sheet of aluminum foil.
Remove the migliaccio from the oven, let it cool, then take it out of the pan, sprinkle with powdered sugar, and serve.
Anna suggests…
For more portions, you can double the ingredients and use a 9-10 inches pan, not too wide if you want a tall migliaccio. Naturally, extend the baking time by another 8-10 minutes!
For other sweet and savory Carnival recipes click here!
