Light Migliaccio, a soft and very fragrant cake to enjoy with the whole family without guilt.

It has a fresh and delicate taste and since I prepared it for the first time, it has become one of my favorite desserts.

This year, I start with a typical Neapolitan carnival recipe based on semolina, orange, and ricotta. Its consistency is perfect: soft, moist, and compact.

The peculiarity is that it is without sugar and butter, and believe me, it’s delicious.

The making of the migliaccio is really easy, you just need to cook the semolina with semi-skimmed milk and water, then add the basic ingredients such as ricotta, eggs, and erythritol.

Erythritol is a natural sweetener used as a sugar substitute. Although it has the same appearance and taste, it is characterized by a nearly zero-caloric and nutritional intake.

For the preparation, I used a 20 cm (8-inch) diameter mold, obtaining a medium height cake. However, you can use a “slightly” larger cake tin if you prefer. Obviously, the doses need to be increased.

Difficulty: Easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 14/16
Cooking methods: Stovetop, Electric oven
Cuisine: Italian
Seasonality: Carnival

Ingredients for Light Migliaccio

1 1/4 cups semolina
1 2/3 cups semi-skimmed milk
1 1/4 cups water
1 cup erythritol
2 eggs (medium at room temperature)
9 oz ricotta
2 tbsps seed oil
to taste lemon (zest)
to taste orange (zest)
1 g vanilla flavor
1 pinch salt
to taste vegetable oil (non-stick spray)
to taste erythritol (powdered)

Tools

Mold
Pot
Electric Mixer
2 Bowls
Spatulas
Manual Whisk

Steps for Light Migliaccio

Pour the milk, water, seed oil, lemon, and orange zest into a pot. Let it boil for a few minutes. Remove all the peels and add a pinch of salt.
Gradually add the semolina while stirring with a manual whisk.
Transfer the semolina into a large bowl to let it cool.
Separately, beat the eggs with the erythritol until you obtain a light and frothy mixture, then add the vanilla flavor.
Add the ricotta and mix very well.
Continue mixing while adding the semolina gradually.
Combine until you obtain a nice creamy mixture.
Grease with the release agent and flour a 20 cm (8-inch) mold.
Pour the mixture and bake at 338°F for 60 minutes, static at 356°F for 60 minutes. Do the toothpick test.
Let the migliaccio cool completely before removing it from the mold.
Decorate the Neapolitan migliaccio when cold with powdered erythritol.
Enjoy your meal

Tips

The Migliaccio is prepared in a short time, and once cooked, let it cool completely and store it in the refrigerator until you are ready to eat it.

It tastes best when fresh, even better the next day when the flavors and aromas have perfectly settled and blended together.

The migliaccio can be stored in the refrigerator for 3-4 days. Freezing is not recommended.

If you liked this recipe, click on many stars, thank you very much.

Join my group: https://www.facebook.com/groups/488624465780860

or on my page: https://www.facebook.com/gustoamoreefantasie

Notes

Low glycemic index recipe without sugar or butter, the small amount of carbohydrates from semolina can be considered the right amount for the needs of a person at breakfast or snack.