Migliaccio Neapolitan sweet Carnival recipe the semolina cake

Sweet Neapolitan Migliaccio Carnival: also called semolina cake, it is a typical dessert of the Neapolitan tradition among the carnival recipes and one of the most loved. It is of ancient origins and is considered a little like the poor brother of the pastiera and the sfogliatelle whose flavor and aroma it recalls, on its side it can boast a much simpler realization and easily available ingredients. In Naples this dessert is prepared on Shrove Tuesday and at Easter as an alternative to the pastiera

Ingredients for a 20 cm cake pan

  • 350 grams of whole milk
  • 350 grams of water
  • 250 gr of ricotta
  • 175 grams of granulated sugar
  • 150 gr of semolina
  • 30 gr of butter
  • 3 eggs
  • vanillin
  • 1 orange and 1 lemon
  • 1 teaspoon of limoncello (optional)
  • a pinch of salt
  • powdered sugar to decorate


How to make the Neapolitan Carnival Migliaccio

Prepare all the ingredients on the work surface.

  1. Pour the milk, water, butter, salt, the zest middle lemon and a half Orange and the butter, jumbled up. Bring to a boil and remove from heat.Migliaccio_the_dolce_apoletano_of_carnevale_02
  2. Remove the lemon and orange zest, add the vanillin and pay the semolina at the beach. Stir for about a minute slightly away from the heat (be careful not to let it stick to the pan!). Let the semolina cool in a baking dish.
  3. Meanwhile, beat the eggs and it sugar with electric whips, add the ricotta cheese sifted, add the grated zest of half a lemon and half an orange and a drop of limoncello. Mix all the ingredients well and also add the cooled semolina.Migliaccio, the Neapolitan carnival cake
  4. Turn on the oven at 180 °.Grease and flour one cake pan (use one with a 20 cm in diameter), pour the mixture into the pan, level with a spatula and bake at 180 degrees for 60 minutes.

Migliaccio the Neapolitan carnival dessert

5. After 40 minutes, if the surface begins to brown too much, place a sheet of foil on the top shelf of the oven. Do the toothpick test at the end of cooking.

6. Remove from the oven and allow to cool completely before removing from the pan. Finally add it powdered sugar.

And here is yours Neapolitan Migliaccio. Enjoy your meal!

WINE PAIRING: Passito di Pantelleria.

Other carnival recipes

Soft damselfish
Sweet ravioli
Neapolitan staples without potatoes

Migliaccio, the Neapolitan Carnival cake

Migliaccio, the Neapolitan Carnival cake

Enjoy your meal!


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