Semolina and Ricotta Cake
100
- Prep Time20 min
- Total Time1 h 20 min
- Makes8 to 10 servings
Produced by Stephanie Han Kim, Photography by Christie Vuong, Food Styling by Ashley Denton, Prop Styling by Madeleine Johari.
Think of migliaccio as an Italian cheesecake, but lighter than most North American varieties. Originally from the Campania region of Italy, it was traditionally made with millet but the recipe evolved over time to use semolina. While the cake can be made with semola, the finer variety of semolina, we prefer to use the coarse variety here. Don’t skimp on the orange, as it provides a ton of flavour.
Ingredients
3 cups water
1 cup milk
1/4 cup unsalted butter, room temperature
1 orange, halved
225 g (1 1⁄3 cups) durum wheat semolina flour
300 g (1 1⁄2 cups) + 2 tbsp granulated sugar, divided
8.25 oz (1 scant cup) ricotta
4 eggs
1 tsp almond extract
Zest of 1 lemon
1/2 tsp kosher salt
2 tbsp amaretto
1/4 cup icing sugar
Pinch finishing salt, such as Maldon
Instructions
Preheat oven to 375F. Grease a 10-in. springform pan.
In a small saucepan on low, add water, milk and butter. Squeeze juice from 1⁄2 orange into pan, then place squeezed orange half into the pan. Warm gently until butter is melted and orange is aromatic. Remove and discard orange half; remove mixture from heat. Slowly whisk in semolina until a thick paste has formed.
Zest and juice remaining half of orange (you should have about 3 tbsp juice). In a large bowl, combine 300 g granulated sugar, ricotta, eggs, almond extract, lemon zest, kosher salt, orange zest and 1 tbsp orange juice until all ingredients are incorporated. Slowly add semolina mixture and mix until all large chunks are gone.
Transfer to prepared pan and bake for 55 to 60 min, until a cake tester comes out clean. Set aside to cool.
While cake is cooling, add amaretto and remaining 2 tbsp orange juice and 2 tbsp granulated sugar to a small pot. Bring to a simmer on low and allow syrup to reduce for 5 to 7 min. Pour syrup over cake.
Dust cake with icing sugar, then sprinkle with finishing salt.
This recipe was created for us by Jess Maiorano of Toronto's Pasta Forever. Get the full menu for our Italian winter feast.
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