MIGLIACCIO: RICOTTA AND SEMOLINA CAKE
MIGLIACCIO: RICOTTA AND SEMOLINA CAKE is a delightful Italian dessert that combines the creaminess of ricotta cheese with the unique texture of semolina flour. This comforting cake is perfect for any occasion, whether it’s a family gathering, holiday celebration, or a cozy weeknight treat. With its rich flavor and light, fluffy consistency, this cake will quickly become a favorite in your home. Best of all, it’s simple to prepare with just a few wholesome ingredients, making it an ideal choice for bakers of all skill levels.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup semolina flour
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix semolina flour, baking powder, and salt.
- In another bowl, beat together the ricotta cheese and sugar until smooth.
- Add eggs one at a time to the ricotta mixture, mixing well after each addition. Stir in vanilla extract and lemon zest.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Pour batter into a greased round baking pan and bake for about 60 minutes until golden brown on top.
- Allow cooling in the pan for about 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 250
- Sugar: 22g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg