Migliaccio di Semolino (Semolina and Ricotta Cake)

Name: Migliaccio di Semolino (Semolina and Ricotta Cake)
Yield: Serves 8 to 12
Cuisine: Italian
Ingredients: 4 tablespoons, unsalted butter, plus softened butter for pan; ¾ cup (5¼ ounces), granulated sugar, plus extra for pan; 4 , large eggs; 12 ounces (1½ cups), whole-milk ricotta cheese; 2 tablespoons, orange liqueur; 2 teaspoons, vanilla extract; ¾ cup (4⅓ ounces) semolina, flour; 3 cups, whole milk; 2 tablespoons, grated lemon zest (2 lemons); 1½ tablespoons, grated orange zest; 1 teaspoon, ground cardamom; ½ teaspoon, table salt; , Confectioners' sugar

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Appears in Cook's Illustrated July/August 2021

Desserts or Baked Goods

Migliaccio di semolino is enriched with creamy ricotta and perfumed with an intoxicating blend of citrus, vanilla, and spice.

SERVES8 to 12

TIME1¾ hours, plus 14 hours resting and chilling

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WHY THIS RECIPE WORKS

The category of cakes known as migliaccio has ancient roots in Italian cuisine. While it was once prepared from leftover millet porridge (“migliaccio” means “millet”) and enriched with nutrient-dense pig's blood, the dessert that is enjoyed...

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