Dessert Italian

Semolina and ricotta cake (migliaccio)

Name: Semolina and ricotta cake (migliaccio) recipe
Yield: 6
Cuisine: /italian
Ingredients: 750ml milk; 300g white sugar; 35g unsalted butter; 100g semolina; 5 large eggs, lightly whisked; 400g ricotta (we used buffalo ricotta); Finely grated zest of 1/2 large orange; Finely grated zest of 1/2 large lemon; 2 tsp vanilla extract; 240g honey; Finely grated zest 1 large orange; Juice of 1 orange; 250g mascarpone; 150ml pure cream

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by Federica Andrisani

CHEF

Mar 17, 2024

“This recipe reminds me of a very happy moment in my childhood. I grew up in Naples, and during Carnevale, my sister and I and our friends would eat these delicious sweets. My favourite was always the migliaccio, still hot from the oven.” – Federica Andrisani

3 cups (750ml) milk
300g white sugar
35g unsalted butter
100g semolina
5 large eggs, lightly whisked
400g ricotta (we used buffalo ricotta)
Finely grated zest of 1/2 large orange
Finely grated zest of 1/2 large lemon
2 tsp vanilla extract

CARAMELISED HONEY AND ORANGE MASCARPONE

2/3 cup (240g) honey (we used Tasmanian leatherwood honey)
Finely grated zest 1 large orange
Juice of 1 orange
1 cup (250g) mascarpone
150ml pure cream

Method

1.

Preheat oven to 200°C/180°C fan-forced.
2.

Place the milk, sugar and butter in a large saucepan over medium-high heat and cook, stirring constantly, until sugar dissolves and mixture almost comes to the boil. Slowly add the semolina in a thin steady stream while whisking constantly until combined. Remove pan from heat and allow to cool for 30 minutes.
3.

Lightly whisk the semolina mixture in pan until smooth, then use a spatula to stir in the remaining ingredients until combined. Pour into an 8cm-deep, 4L-capacity baking dish. Bake for 1 hour 10 minutes or until cooked when a skewer inserted at centre comes out clean and the top is puffed and golden.
4.

Meanwhile, for the mascarpone, place the honey in a small saucepan over medium heat. Cook, stirring frequently, for 4-5 minutes until deep golden. Remove pan from heat and immediately stir in zest and juice, being careful as the mixture will splatter. Stir to combine, then return pan to a very low heat and cook, stirring constantly, until mixture is smooth and any crystallised pieces have melted. Transfer to a small heatproof jug and cool to room temperature. Just before serving, combine mascarpone and cream in a medium bowl and then fold through half the honey mixture.
5.

Serve migliaccio still warm with a dollop of honey & orange mascarpone and remaining honey mixture drizzled over.