Migliaccio

Yield: 1 8" Pan / 12 servings

Category: Custards & Puddings

Cuisine: Italian

Reference: Simply Recipes

Migliaccio

Ingredients

• 165g Semolina flour, plus more for the pan
• ½ tsp Kosher salt
• 2½ cup Whole milk
• 57g Unsalted butter, plus more for greasing the pan
• 200g Granulated sugar
• 4 Large eggs
• 350g Whole milk ricotta, well-drained
• 1 tbsp Freshly grated lemon zest
• 1 tsp Vanilla extract
• ¼ tsp Ground cinnamon

Steps

1. Preheat the oven to 190°C (374°F).
2. Grease the bottom and sides of the pan with unsalted butter. Line the bottom of the pan with parchment paper and butter the parchment. Coat the pan with 165g semolina flour and tap out the excess.
3. Add the 165g semolina flour, ½ tsp kosher salt, and 2½ cup whole milk to a medium saucepan and whisk to combine. Set the pan over medium heat, and cook, stirring, until the mixture thickens into a porridge, 6 to 8 minutes. It should be similar to the consistency of cream of wheat.
4. Take the pan off the heat. Add the 57g unsalted butter and 200g granulated sugar, and stir until combined and smooth.
5. Before adding the eggs, let the semolina cool slightly until warm but not scalding hot, 10 to 15 minutes.
6. Once the semolina has cooled a bit, add the 4 large eggs, one at a time, whisking to combine after each. Beat in the 350g whole milk ricotta until fully combined and smooth. Stir in the 1 tbsp freshly grated lemon zest, 1 tsp vanilla extract, and ¼ tsp ground cinnamon.
7. Pour the batter into the prepared pan. Bake until the outermost edge of the cake has turned golden brown and the cake has puffed and cracked a bit in places, about 50 minutes. The cake will jiggle slightly, but the center should be no more wobbly than the rest of the cake.