Migliaccio, semolina cake is a typical Neapolitan dessert prepared during the Carnival period. It’s a semolina cake with the addition of ricotta and flavorings. An alternative is to prepare a shortcrust pastry base, which gives a different and crumblier texture than the classic; or enrich it with chocolate chips. Today we look at the traditional version.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Carnival
- Energy 430.74 (Kcal)
- Carbohydrates 69.13 (g) of which sugars 51.35 (g)
- Proteins 11.61 (g)
- Fat 13.14 (g) of which saturated 7.90 (g)of which unsaturated 5.01 (g)
- Fibers 0.94 (g)
- Sodium 211.53 (mg)
Indicative values for a portion of 100 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
Migliaccio Ingredients
- 2 cups milk
- 1 2/3 cups water
- 1 1/8 cups semolina
- 4 eggs
- 1 3/4 cups sugar
- 3 1/2 tbsp butter
- 1 orange zest
- 2 vials orange blossom extract
- 1 packet vanillin (vanilla powder)
- 1 pinch salt
- 1 cup ricotta
- to taste powdered sugar
Tools
- Cake pan
- Pot
- Whisk
Migliaccio Steps
Heat the milk in a heavy-bottomed pot.
Add the butter, a pinch of salt, the orange zest and the vanillin.
When the butter has melted, gradually add the semolina.
Whisk until the mixture thickens.
Let it cool, stirring occasionally.
In a bowl, mix the ricotta with the sugar until you obtain a smooth, lump-free mixture.
Add the eggs and the orange blossom extract.
Pour everything into the pot with the now-cooled semolina.
Mix everything well.
Pour the mixture into a buttered pan, finish with a drizzle of oil and bake in a fan (convection) oven at 320°F for 60 minutes, until the migliaccio has taken on a golden color.
Let cool and serve dusted with powdered sugar.
Enjoy, Maky
We can store the Migliaccio for about 3–4 days in the refrigerator, sealed in an airtight container or under a cake dome. Before enjoying it, however, I recommend taking it out of the fridge at least half an hour earlier to bring it closer to room temperature and let it regain its softness.
You can flavor the Migliaccio with orange blossom extract but also with liqueurs such as Limoncello, Strega or anise.
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