The migliaccio is a soft and very fragrant cake to enjoy with the whole family.

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

One of those perfect desserts for any time of the day. Its soft and creamy texture combined with vanilla flavor and citrus aroma makes it a dessert not too heavy, perfect as a dessert but also as a snack or for breakfast.

For the preparation I used a 20 cm diameter mold thus obtaining a medium height cake. However, you can use a “slightly” larger cake pan if you prefer, of course, the quantities need to be increased.

In the past, it was made with millet instead of semolina, and that’s why it is still called “migliaccio.”

You can make it at home even if you’re not an expert pastry chef, the result will surely win you over and encourage you to replicate it at other times of the year!

Difficulty: Very easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 10
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

189.65 Kcal

calories per serving

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Energy 189.65 (Kcal)
Carbohydrates 27.05 (g) of which sugars 17.15 (g)
Proteins 6.01 (g)
Fat 6.74 (g) of which saturated 4.09 (g)of which unsaturated 2.50 (g)
Fibers 0.59 (g)
Sodium 123.33 (mg)

Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Migliaccio

5.3 oz semolina
1.7 cups milk
1.3 cups water
6.3 oz sugar
2 eggs (medium, room temperature)
8.8 oz ricotta
2 tbsps butter
as needed lemon (zest)
as needed orange (zest)
vanilla flavor (or millefiori flavor)
1 pinch salt
1 tablespoon powdered sugar (to sprinkle)
1 knob butter (to grease the pan)
as needed flour (to sprinkle)

Tools

Mold springform 20 cm
Pot
Electric Whisk
2 Bowls
Spatula

Steps for the Migliaccio

Pour the milk, water, butter, lemon zest, and orange zest into a pot, boil for a few minutes. Remove all the peels and add a pinch of salt.
Gradually pour in the semolina, stirring with a whisk.
Transfer the semolina to a large bowl to cool.
Separately, beat the eggs with the sugar until you get a light and frothy mixture, add the vanilla flavor.
Add the ricotta and mix very well.
While mixing, gradually add the semolina.
Combine until you get a nice creamy mixture.
Butter and flour a 20 cm mold
Pour the mixture and bake at 340°F fan-forced for 60 minutes, 356°F static for 60 minutes, do the toothpick test.
Let it cool completely before unmolding your migliaccio.
Decorate our Neapolitan migliaccio when cool with powdered sugar.
Bon appétit.

Tips

The Migliaccio is quick to prepare, and once cooked, let it cool completely and store it in the refrigerator until ready to consume.

It is best enjoyed 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.

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Notes

In addition to the simple version I’ve proposed, there are many other variations of migliaccio.

You can try to enrich it with candied citron, raisins, pine nuts, star anise, or, as used in some Neapolitan families, omit the ricotta entirely or add an alcoholic part or orange flower flavor.