Migliaccio Italian Pudding Cake
I was in Ventimiglia, a small city at the border of the French Riviera, when I first tried the Migliaccio in a “Pasticceria” (Bakery Shop).
Back in 2002, I lived 2 years in Cannes, and used to drive every other week to Italy to have my Cappuccino and corneto at the Café. Then, I would go to the open air Market do my groceries, have a walk in town and drive back home. That time seem so far away now…
The world “Migliaccio” in Italian, means pudding and that’s what you get when you eat a piece of Migliaccio: some people add a touch of cream to make it smooth but the real Migliaccio is just a cake, particularly yellow and good.
Micheline never cease to impress me with the accuracy of her recipes, they are always spot on. This one is no exception!
As usual, the step-by-step video is below the recipe.
Enjoy, Bon Appétit!
Migliaccio Italian Pudding Cake
Ingredients
- 2 cups (500 ml) milk
- 2 cups (500 ml) water
- 3 tbsp (40 g) butter
- 1 cup (200 g) semolina
- 4 eggs
- 1.25 cups (250 g) sugar
- 8 oz (250 g) Ricotta Cheese
- 1 lemon Zest
- 1 tsp Vanilla Extract
- 1/16 tsp salt
- 1/2 cup (100 g) chocolate chips
Instructions
- Preheat oven at 350F/180C.
- In a medium saucepan, pour the milk, water, butter and lemon zest, and bring to a boil.
- Then drop down the heat and add slowly the semolina.
- Using your spatula, stir continuously for about 5min. Once it has thicken, set aside.
- With a handheld mixer, whisk eggs and sugar together until the mixture is fluffy, thick and lightened in color about 3-5min.
- Pour the ricotta into the preparation.
- Add the cooked semolina, the Vanilla extract, a pinch of salt and the chocolate chips.
- Place your Spiral Bon Mold Flexipat® on the top of your perforated baking sheet.
- Gently pour your preparation in your flexipat®.
- Bake for 50 minutes at 350F/180C. (every oven heats differently, monitor your pudding from 45min).
- Once your pudding is out of the oven, let it cool down completely before unmolding. Keep in the refrigerator, then serve and enjoy. Bon appétit!
Video
Special Notes
