Discover Migliaccio: Campania's Carnival Cake

Neapolitan migliaccio is a traditional cake, prepared during Carnival festivities. It's a soft, creamy cake, made with a batter of re-milled semolina and ricotta. A dessert to discover and share, alongside other better-known Campanian recipes, such as pastiera or torta caprese.

INGREDIENTS

• 125 g re-milled semolina
• 500 ml milk
• 175 g ricotta
• 3 eggs
• 150 g sugar

• the juice of one orange
• zest of one untreated lemon
• 1 knob of butter
• icing sugar
  
  Migliaccio, a typical treat from the exquisite Neapolitan confectionery tradition, is a delicacy enjoyed throughout the Campania region during Carnival season. Its recipe, with its ancient roots, calls for semolina and ricotta, ingredients that give the cake a particularly creamy and enveloping texture. Re-milled semolina, obtained from the very fine grinding of durum wheat, is the key ingredient used not only in preparing migliaccio, but also in making some renowned regional breads, such as those from Altamura or Puglia. Migliaccio, with its delicacy and irresistible flavour, is a cake that's absolutely worth savouring, capable of winning over lovers of another celebrated Campanian dessert, the renowned Neapolitan Pastiera. Don't hesitate to treat yourself to this delight during Carnival season, and let its enveloping aroma and creamy texture transport you on a journey of authentic, unforgettable flavours.HOW TO MAKE: MIGLIACCIO1To prepare the migliaccio, pour the milk into a saucepan and heat over a high flame. Sprinkle in the semolina, stir, and let it simmer until cooked. 2Beat the egg yolks with the sugar until you get a pale, frothy mixture.
  Still stirring, gradually add the sifted ricotta. 3Once the mixture is well blended, add the orange juice and the grated lemon zest. Then gently fold in the stiffly whipped egg whites and the cooked semolina, which should have cooled. 4Pour the batter into a buttered and floured 22 cm cake tin, and bake in a preheated oven at 180°C for about an hour. Let the cake rest before turning it out.
  Dust the migliaccio with icing sugar before serving.