MIGLIACCIO: RICOTTA AND SEMOLINA CAKE
MIGLIACCIO: RICOTTA AND SEMOLINA CAKE is a warm, comforting dessert that combines the creamy richness of ricotta cheese with the unique texture of semolina flour. This traditional Italian cake is not only easy to make but also perfect for any occasion—from festive gatherings to cozy family nights. Its delightful flavor and light, fluffy texture will charm anyone who takes a bite. You can serve it warm or chilled, topped with a dusting of powdered sugar and fresh berries for an elegant touch. Once you try this recipe, it’s sure to become a beloved favorite in your household.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup semolina flour
- 3/4 cup sugar
- 2 cups milk (dairy or plant-based)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the ricotta cheese, sugar, and eggs until smooth. Gradually mix in the milk and vanilla extract.
- In another bowl, combine the semolina flour, baking powder, and lemon zest. Slowly fold this mixture into the wet ingredients until just combined.
- Pour the batter into a greased cake pan and bake for about 60 minutes or until golden brown and set.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack. Serve once completely cooled.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 275
- Sugar: 18g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 80mg