I’ve been wanting to do a post on this recipe for years, now that I know the proper name, Migliaccio I knew it was time. This recipe has been handed down in my family from my mother and aunt who would make it together, it’s a special cake made with semolina and ricotta along with flavors of citrus, vanilla and rum soaked raisins.
In my family it was always called “mul-yach” and I knew that couldn’t be the proper name because every time I mentioned it to anyone they had no idea what I was talking about.
It wasn’t until about a year ago when I posted a picture of it on Instagram and asked if anyone knew the proper name of this recipe and that’s when I got my answer.
Migliaccio di Carnevale, it’s a traditional sweet dish that comes from Naples and it’s served at Carnival.
What’s unique about this cake is that it uses cooked semolina as an ingredient along with ricotta which results in a semi firm texture and holds up well to the flavors and any additions added. This cake is crustless and pudding like.
The first thing you want to do is cook the semolina until it’s nice and thick where it clumps up and you can see the bottom of the pan, then you have to cool it down before you add it to the other ingredients.
There are many variations to this recipe with little tweaks here and there, if you do a Google search you’ll see what I mean. You can also bake this cake in a rectangle dish like I always make mine or you’ll see many using a spring form pan as well, it’s totally up to you.
I have to tell you, in my opinion the rum soaked golden raisins are key to this, if you don’t like rum try Grand Marnier, or just plump them up with hot water. If you don’t want raisins you can just add some of the flavorings, make it your own.
Here is my tried and true recipe, enjoy!
Neapolitan Semolina And Ricotta Cake
A traditional Neopolitan sweet cake made with semolina and ricotta known as Migliaccio
- 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
- Butter a 9×6 rectangle casserole dish or use an 8 or 9 inch spring form pan.
- 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.
- 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.
- 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.
- Add in the cooked and cooled semolina along with the zest and vanilla, beat slowly until nice and smooth.
- Lastly add in the raisins and incorporate.
- Pour the mixture into baking dish and place in a 400F. pre-heated oven and bake for 35-40 minutes.
- Let it cool down then sprinkle with powdered sugar right before cutting into it.
- Store in fridge.