Description
If you’re craving a comforting dessert that captures the essence of Italian baking, look no further than MIGLIACCIO: RICOTTA AND SEMOLINA CAKE. This delightful cake combines the creamy richness of ricotta cheese with the unique texture of semolina flour, resulting in a dessert that’s both light and satisfying. Perfect for any occasion—be it a family gathering, holiday celebration, or just a sweet treat for yourself—this cake offers a melt-in-your-mouth experience that is sure to impress. With simple ingredients and easy preparation steps, both novice bakers and seasoned chefs will find joy in crafting this delicious Italian classic.
Ingredients
Scale
- 2 cups ricotta cheese
- 1 cup semolina flour
- 1 cup sugar
- 4 large eggs
- 1 cup milk
- 1 teaspoon baking powder
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the ricotta cheese, eggs, and sugar until smooth.
- Add in the semolina flour, baking powder, milk, and lemon zest. Mix until well combined.
- Pour the batter into a greased cake pan and bake for about 60 minutes or until golden brown and set in the center.
- Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 295
- Sugar: 25g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 70mg