Neapolitan Semolina And Ricotta Cake
Author: 
 
A traditional Neopolitan sweet cake made with semolina and ricotta known as Migliaccio
Ingredients
  • 3 cups whole milk
  • ¾ cups semolina flour
  • ½ teaspoon salt
  • 8 oz. ricotta, drained if full of liquid
  • ¾ cups sugar
  • 5 whole eggs
  • zest of 1 orange
  • 1½ teaspoons, vanilla
  • ¾ cups of golden raisins
  • rum, enough to cover the raisins
  • powdered sugar
Instructions
  1. Butter a 9x6 rectangle casserole dish or use an 8 or 9 inch spring form pan.
  2. In a medium pot add the milk and bring it to almost a boil then add the. semolina and whisk until it thickens in a clump and pulls away from the pan, 5 minutes or so, then take it off the heat and let it cool.
  3. Put the raisins into a small bowl and cover them with the rum, place into a microwave for 2-3 minutes, set them aside for 15 minutes, when ready to incorporate drain them of the existing rum.
  4. In a large bowl using an electric mixer add the sugar and ricotta beat together then incorporate the eggs one at a time til nice and creamy.
  5. Add in the cooked and cooled semolina along with the zest and vanilla, beat slowly until nice and smooth.
  6. Lastly add in the raisins and incorporate.
  7. Pour the mixture into baking dish and place in a 400F. pre-heated oven and bake for 35-40 minutes.
  8. Let it cool down then sprinkle with powdered sugar right before cutting into it.
  9. Store in fridge.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2022/03/neapolitan-semolina-and-ricotta-cake.html