Migliaccio Spaghetti Cake Recipes

ITALIAN FARINA CAKE ( MIGLIACCE)

ITALIAN FARINA CAKE ( Migliacce) image

THIS CAKE COME FROM A TOWN NEAR NAPLES, ITALY.IT WAS MADE EVERY YEAR ON THE EVE OF ASH WEDNESDAY. BUT ITS DELICIOUS ALL YEAR ROUND.

Provided by Anthony Selvaggio

Categories Cakes

Time 1h45m

Number Of Ingredients 7

Ingredients

1 1/2 lb ricotta cheese, whole milk
6 large eggs
1 c sugar
1 qt milk, whole milk
1/2 c farina
1 tsp vanilla extract
1 lemon, just the juice

Steps:

1. Add milk to pot and as soon as it starts boiling add Farina.stir till it starts to thicken and remove from heat, and stir until cool.mix eggs, sugar, vanilla,lemon juice and beat until fluffy. add ricotta cheese and continue beating until totaly incorporated. grease a 9x13 cake pan with butter. pour mixture in pan and bake at 350f for about 45 minutes or until top browns.toothpick method should be fairly clean but a little wet is ok as cake will gell as it cools. once cool cover with tin foil and leave in refrigerator over night. dust with confection sugar.

ITALIAN LEMON-RICOTTA CAKE

Italian Lemon-Ricotta Cake image

Migliaccio, often served at Carnival, is a lemon-ricotta cheesecake with a difference: a base of semolina flour, which makes it lighter than your typical cheesecake.

Provided by Mark Bittman

Categories cakes, dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter
1 quart whole milk
1 3/4 cups semolina flour
1/2 teaspoon kosher salt
1 3/4 cups sugar
1 large or 2 small lemons
4 large eggs
1 pound (2 cups) fresh ricotta cheese, strained
Confectioners' sugar for sprinkling
Raspberry sauce (see recipe)

Steps:

Preheat the oven to 325. Butter an 11-inch round cake pan.
Heat the milk in a medium saucepan over medium heat until simmering, then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes. Remove the saucepan from the heat, and stir in the sugar and butter until combined. Transfer the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming.
Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta.
Pour the batter into the pan, and bake until set and golden in places, about 1 hour. Transfer the pan to a rack to cool, and sprinkle with confectioners' sugar while still hot. Once the cake has cooled, sprinkle with confectioners' sugar once more, then serve.

MIGLIACCIO (SPAGHETTI CAKE)

MIGLIACCIO (SPAGHETTI CAKE) image

Categories Cake Cheese Egg Pasta Dessert Bake Easter Quick & Easy

Yield 16 pieces

Number Of Ingredients 13

Ingredients

1 lb. spaghettini
1 Teaspoon salt
4 ozs. butter
8 ozs. warm milk
1 lb. ricotta
1 1/2 cup sugar
4 ozs. triple sec
12 eggs
4 ozs. grated citron
1 Teaspoon cinnamon
1 Teaspoon vanilla extract
1 Teaspoon orange or lemon extract
Grated zest from one orange and one lemon

Steps:

Boil pasta adding salt in the water. Drain well; add butter and warm milk. Allow the pasta to soak for about ten minutes in the milk and butter. In a separate bowl, mix ricotta with sugar, add eggs a few at a time and mix thoroughly, add the liqueur, cinnamon, citron, vanilla and orange extracts and grated orange and lemon zest. Add the spaghettini to the mixture and coat well. Place in a well-greased, floured 12" or two 8" or 9" pans. Place on cookie sheet in a preheated 350 degree oven for 45 minutes to one hour.

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