Published February 14, 2013 by Tony



The Italian word “migliaccio” derived from “miglio”, which is the flour obtained from millet, a minor cereal used in the past, then replaced by flour derived from the maize. Although this term refers to several cakes, depending on the region of Italy, in Naples it once was a modest pudding, by rural traditional, made just with millet flour. Today, it is a typical carnival sweet made with semolina flour (wheat middlings) and ricotta. This ancient cake, simple in its preparation, will capture your heart and your palate if you will embark on the preparation.
Here’s the recipe:


• Water: 250 ml
• Milk: 750 ml
• Semolina: 250 g
• Ricotta (cottage cheese): 500 g
• Sugar: 400 g
• Eggs: 8
• Salt: a pinch
• Butter: 50g (for greasing the pan)
• cinnamon powder: 1 tablespoon
• Limoncello: a spoon (or a different aromatized liquor)
• Candied fruit: 100 g (elective)


• Pour water and milk in a saucepan and bring to the boil, then lower the heat and slowly pour in the semolina. Stir constantly to prevent lumps, until the consistency is similar to polenta, then remove from heat and set the mixture aside.


• In a bowl, beat the eggs and mix them with the sugar. Add the ricotta, candied fruit (optional), limoncello and cinnamon. Then add it to the semolina prepared previously. In order to mix better is advisable to use an electric mixer.



• Pour the mixture into a buttered pan, large enough to make the cake not taller than 3-4 cm. (1:18 to 1:56 in.). Bake at 180 ° C – 200 ° C (356-392 ° F), until the cake surface is golden brown (40-45 minutes). The Migliaccio must be cooked at temperatures not too high (it must dry, mostly).



You can dust with icing sugar before serving cut into slices.



Migliaccio napoletano

The masterpiece of sweetness, softness and fragrance is served!


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