Migliaccio Semolina And Ricotta Cake Food

ITALIAN LEMON-RICOTTA CAKE

Italian Lemon-Ricotta Cake image

Migliaccio, often served at Carnival, is a lemon-ricotta cheesecake with a difference: a base of semolina flour, which makes it lighter than your typical cheesecake.

Provided by Mark Bittman

Categories cakes, dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter
1 quart whole milk
1 3/4 cups semolina flour
1/2 teaspoon kosher salt
1 3/4 cups sugar
1 large or 2 small lemons
4 large eggs
1 pound (2 cups) fresh ricotta cheese, strained
Confectioners' sugar for sprinkling
Raspberry sauce (see recipe)

Steps:

Preheat the oven to 325. Butter an 11-inch round cake pan.
Heat the milk in a medium saucepan over medium heat until simmering, then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes. Remove the saucepan from the heat, and stir in the sugar and butter until combined. Transfer the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming.
Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta.
Pour the batter into the pan, and bake until set and golden in places, about 1 hour. Transfer the pan to a rack to cool, and sprinkle with confectioners' sugar while still hot. Once the cake has cooled, sprinkle with confectioners' sugar once more, then serve.

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