MIGLIACCIO: RICOTTA AND SEMOLINA CAKE
Indulge in the delightful flavors of MIGLIACCIO: RICOTTA AND SEMOLINA CAKE, a creamy Italian dessert that brings warmth and nostalgia with every bite. This cake combines the richness of ricotta cheese with the unique texture of semolina flour, resulting in a melt-in-your-mouth experience that’s perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup semolina flour
- 1 cup sugar
- 2 cups milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix ricotta cheese, milk, eggs, vanilla extract, and lemon zest until smooth.
- In another bowl, whisk together semolina flour, sugar, and baking powder.
- Gradually combine the dry mixture into the wet mixture, stirring until just combined.
- Pour the batter into a greased cake pan and bake for about 60 minutes or until golden brown.
- Allow cooling for 15 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 210
- Sugar: 20g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg