During the carnival in Naples are prepared various sweets including the Migliaccio.
This recipe is very easy to prepare and, with the addition of the small glass of limoncello, is also particularly good and perfumed.


  • ½ L. of milk
  • 800 gr. Fresh Ricotta
  • 550 Gr. Icing sugar
  • 2 Sachets of Vanillin
  • 8 Whole eggs
  • 150 gr. semolina
  • 1 small glass of limoncello
  • 50 Gr. Butter.


  • Oven
  • Round Pan
  • Saucepan
  • Bowl
  • Vegetables Passes
  • Fork
  • Wooden Ladle
  • Electric Whisker
  • Baking paper


Put the milk and butter in the saucepan and bring it over the fire at low heat, causing it to warm.
As soon as the butter is melted we add slowly, flush, the semolina and, always on the flame, we turn continuously with the ladle of wood, until (continuing to turn) we see that the semolina, in cooking, has become compact, dense.

Let’s cool away from the fire.
Turn on the oven at 180 ^ and let it heat up.
We prepare the baking sheet, following the instructions explained in the technical section, and put the baking paper on the bottom.
We put the sieved ricotta (put it in the vegetable pass and work it) and the sugar in the bowl and crush everything with a fork, mixing well.

Now we add the eggs, one at a time, working, from time to time, with the whisker.
Let’s put Limoncello and vanillin and keep working.
Now let’s add the cooked semolina and, with the fork, mix the whole.

Before putting the dough into the pan, we must pass it in the vegetable passes, to prevent it from remaining grainy parts (in fact this cake is characterized by compactness).
We supply for about ¾ from now, and anyway until the surface becomes amber coloured.
Before serving we sprinkle with powdered sugar.

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