Migliaccio Semolina Cake with Ricotta Simple and Effective

Migliaccio, semolina ricotta cake An Italian semolina and ricotta cake, rather light, not too sweet, with a light lemon flavour.

Ingredients

• 50 cl of milk
• 50 cl of water
• 40g butter
• 200 g fine semolina
• 4 eggs
• 250 g of sugar
• 250 grams of ricotta
• 1 little lemon juice
• 1 sachet of vanilla sugar
•  1 tsp vanilla flavoring

Preparation

1. In a saucepan, bring the milk, water, butter and lemon juice to a boil.
2. Then reduce the heat and pour in the semolina while mixing for about 5 minutes.
3. Once the mixture thickens, set aside.
4. Put the eggs, sugar, vanilla sugar and vanilla flavoring in a bowl.
5. Mix well until the mixture whitens
6. Then add the ricotta and mix.
7. Add the cooked semolina and mix well.
8. Pour the mixture into a greased 24 cm round mold
9. Put in the oven at 180° for about 50 to 60 min to watch.
10. Unmold the cake once it has completely cooled.
11. Sprinkle with icing sugar to decorate and enjoy.
12. One important thing, this cake keeps cool.