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Migliaccio

Ingredients
  

  • Butter for coating the springform pan
  • ¼ cup finely crushed amaretti cookies or sweet biscuits of your choice (Lorna Doones work)
  • 7 large eggs, at room temperature
  • 2 pounds whole-milk ricotta
  • 1¼ cups sugar
  • Grated zest of an orange
  • Grated zest of a lemon
  • 3 tablespoons orange liqueur
  • 2 cups milk
  • 1 cup water
  • ¾ cup uncooked semolina flour
  • 1 teaspoon salt
  • ⅓ cup finely chopped candied citron*

Instructions
 

  • Preheat the oven to 350°F/177°C.
  • Butter a 9-inch springform pan and coat all sides with the finely crushed amaretti cookies. Put the pan in the freezer until ready to use.
  • Drain the ricotta by putting it in a linen towel and squeezing gently.
  • In a large bowl, beat the eggs until foamy. Beat in the ricotta, sugar, orange and lemon zests, and liqueur.
  • In a medium saucepan, combine the milk and water and bring to a simmer over medium heat. Add the semolina in a fine stream, stirring constantly; whisking it adds too much air. Stir in the salt and cook, stirring, until thick and creamy, about 3 minutes. Allow to cool for 5 minutes or so.
  • Stir the cooked and slightly cooled semolina into the ricotta mixture, then stir in the citron. Pour into the prepared pan.
  • Bake until the top of the cake is golden and a sharp knife inserted in the center comes out clean, about 1 hour 10 minutes. Cool on a wire rack.
  • Transfer to the refrigerator for at least 4 hours before serving. To serve, run a thin-bladed knife around the outside edge of the cake. Remove the springform sides, and serve the pudding/cake off the base.