Migliaccio Napoletano
A traditional Neapolitan Carnival cake made from fine semolina and creamy ricotta, delicately scented with fresh citrus zest and vanilla.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •24 cm round cake tin
- •Medium saucepan
- •Hand whisk
- •Electric hand mixer
- •Fine sieve
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 11 g
- carbs
- 44 g
- fibre
- 1 g
- protein
- 9 g
- calories
- 310 kcal
Instructions
- 1
Preheat your oven to 180C (160C fan) and line the base and sides of a 24 cm cake tin with baking paper.
- 2
Combine the whole milk, water, cubed butter, and a pinch of salt in a medium saucepan over medium heat.
- 3
Bring the liquid just to a gentle boil, then lower the heat to low.
- 4
Pour in the semolina in a steady, thin stream whilst whisking constantly to prevent lumps.
- 5
Cook the semolina for 3 to 4 minutes, stirring constantly until thick and smooth like soft polenta.
- 6
Remove the pan from the heat and allow the semolina to cool to lukewarm.
- 7
Pass the drained ricotta through a fine sieve into a large bowl to ensure a smooth texture.
- 8
Add the eggs, caster sugar, orange zest, lemon zest, and vanilla extract to the sieved ricotta.
- 9
Beat with an electric hand mixer until pale, light, and completely smooth.
- 10
Fold the cooled semolina into the ricotta mixture in three batches until fully incorporated and lump-free.
- 11
Pour the smooth batter into the prepared cake tin and level the top with a spatula.
- 12
Bake for 55 to 60 minutes until the top is golden amber and the centre is set with only a slight wobble.
- 13
Cool completely in the tin on a wire rack, then dust lightly with icing sugar before slicing.
Chef's tips
Ensure the cooked semolina cools sufficiently before mixing so it does not scramble the eggs. Passing the ricotta through a fine sieve is essential for the characteristic velvety, flan-like texture.
Ingredient substitutions
- sheep's milk ricotta → cow's milk ricotta, drained overnight in a sieve to remove excess whey
- vanilla extract → a few drops of millefiori essence (orange blossom water) for an even more traditional Neapolitan aroma
Storage
Keep covered in the refrigerator for up to 4 days; the flavours improve after the first day.
Reheating
Migliaccio is traditionally eaten cool or at room temperature, so no reheating is required.
Common mistakes to avoid
- •Dumping the semolina all at once into the hot milk, which forms stubborn lumps.
- •Using wet, undrained ricotta, which makes the cake soggy and prevents proper setting.
- •Slicing the cake while warm, causing it to collapse rather than hold clean wedges.
Serving suggestions
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