Miggliaccio – Semolina and ricotta cake

DANS LE MEAL | Miggliaccio

Playing: Kali Uchis ‘Loner’

The delicious cross between a semolina cake and a cheesecake.


8-10 servings


  • 500 ml milk
  • 500 ml water
  • 50 gr unsalted butter
  • The zest of 1 lemon
  • 200 gr semolina flour
  • 4 eggs
  • 250 gr granulated sugar
  • 250 gr ricotta
  • 1 teaspoon vanilla extract
DANS LE MEAL | Miggliaccio


  1. Preheat the oven to 180°C.
  2. In a saucepan over medium heat, bring the milk, water, butter, and lemon zest to a simmer.
  3. Add the semolina into the pot gradually, stirring constantly until the mixture thickens and becomes smooth. Remove from heat and set aside.
  4. In a large mixing bowl, whisk together the sugar, eggs and vanilla. Add the ricotta and whisk again.
  5. Add the semolina mixture to the ricotta mixture, stirring well to create a smooth mixture.
  6. Butter a 9 inch round cake pan and transfer the mixture to the cake pan. Bake until the cake is firm and the top is golden brown, about 60 minutes. Depending on your oven, the cooking time may take longer.
DANS LE MEAL | Miggliaccio
DANS LE MEAL | Miggliaccio
DANS LE MEAL | Miggliaccio
DANS LE MEAL | Miggliaccio

Follow me on Instagram, Pinterest & Facebook !

Leave a Reply

Your email address will not be published. Required fields are marked *