Desserts
Desserts
Migliaccio with millet and ricotta
Nonna Adele’s migliaccio is a millet and ricotta cake scented with lemon and millefiori flavouring. The flour is first cooked in milk and water, then combined with ricotta and eggs and baked for a soft, firm texture.
From Nonna Adele’s kitchen
- Cooking
- About 15 minutes on the hob; bake until set, checking from 40 minutes
Temperatures: 180 °C, conventional oven
LET’S GET COOKING
Method
Put the water, milk, lemon peel and 40 g butter in a saucepan. Bring to the boil and remove the peel.
Gradually sprinkle in the millet flour, stirring to prevent lumps. Cook over a low heat for about 15 minutes, stirring continuously, until thick.
Transfer to a bowl and leave to cool. Push the ricotta through a sieve and mix with the eggs, sugar, vanillin and millefiori flavouring.
Combine the ricotta mixture with the cooled millet mixture and stir until uniform. Butter and flour a 28 cm tin, then pour in the mixture.
Bake in a conventional oven preheated to 180 °C. Check after 40 minutes and continue until the top is golden and the centre has set. Leave the cake in the tin until cold before removing it.
Finish the cold migliaccio with icing sugar and cut into slices.
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