MIGLIACCIO: RICOTTA AND SEMOLINA CAKE
MIGLIACCIO: RICOTTA AND SEMOLINA CAKE is a delightful Italian dessert that combines the creamy richness of ricotta cheese with the unique texture of semolina flour. This cake is perfect for any occasion, from festive celebrations to family gatherings. Its melt-in-your-mouth experience and subtle sweetness make it an irresistible treat for everyone. Easy to make and versatile, you can enjoy this cake warm or chilled, perhaps topped with fresh fruit or a drizzle of honey. With just a handful of simple ingredients, you’ll bring a taste of traditional Italian cuisine right into your home.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups ricotta cheese
- 1 cup semolina flour
- 1 cup sugar
- 3 large eggs
- 1 cup milk
- Zest from 1 lemon
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan.
- In a mixing bowl, blend ricotta cheese and sugar until smooth. Add eggs one at a time, mixing well.
- Gradually mix in milk, then fold in semolina flour, lemon zest, and vanilla extract until combined.
- Pour the batter into the prepared pan and bake for about 60 minutes or until golden brown.
- Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 190
- Sugar: 14g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
Find it online: https://cooknatalie.com/migliaccio-ricotta-and-semolina-cake/