Naples-Style Lemon Ricotta Cake (Migliaccio)
A traditional Neapolitan lemon and ricotta cake (Migliaccio) is a delightful dessert, often prepared for Carnival.
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Instructions
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Preheat the oven to 375 F and prepare a 9-inch springform pan by buttering and flouring it.
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In a saucepan, simmer milk, water, butter, and lemon zest strips over medium heat.
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Remove and discard zest strips once the mixture bubbles, then gradually whisk in semolina flour.
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Reduce heat to low and stir for 1-2 minutes until the mixture is thick and smooth, then set aside.
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In a large bowl, combine ricotta, eggs, granulated sugar, grated lemon zest, vanilla extract, and limoncello (if used), mixing until well blended.
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Gradually incorporate the semolina mixture into the ricotta mixture, stirring until smooth.
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Pour the mixture into the prepared pan and smooth the top.
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Bake for 45-55 minutes, or until the cake is firm and golden brown.
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Cool completely, then dust with confectioners' sugar before serving; refrigerate any leftovers.