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Migliaccio Napoletano

You'll need

1 litre (4 cups) milk 125 gm fine semolina 50 gm unsalted butter, coarsely chopped Seeds scraped from ½ vanilla bean 350 gm ricotta Finely grated rind of 1 lemon 5 eggs 350 gm caster sugar For dusting: pure icing sugar, sieved


  • 01
  • Preheat oven to 190C. Bring milk, semolina, butter, vanilla seeds and a pinch of sea salt just to the boil in a saucepan over medium-high heat, stirring continuously (4-6 minutes), then place in a sink of cold water to cool, stirring frequently to stop skin forming (20-30 minutes).
  • 02
  • Whisk ricotta and lemon rind in a bowl to a smooth cream and set aside. In another bowl whisk eggs and sugar until just combined, then add ricotta mixture and whisk to combine. Add semolina mixture and whisk until smooth. Generously butter a 25cm-diameter, 5cm-deep cake tin and line base with baking paper. Pour in batter, smooth top, and bake until top is golden (50-60 minutes). Cool to room temperature in tin, then turn out or serve in tin, dusted with icing sugar.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

2010 Carlo Pellegrino Passito di Pantelleria, Sicilia.

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