- Migliaccio Napoletano -
Also known as the Neapolitan ricotta cake, this recipe is sure to impress at your next Sunday lunch. The origins of this cake can be traced back to the Middle Ages. Traditionally the cake is cooked in a copper pan but it’s more common to see it in an aluminum cake tin. It’s a light cake, not too sweet, usually with a citrus fragrance.
Go ahead and try this one...we know you want to.

Ingredients:
- 1L of milk
- 100g of butter
- 200g of semolina flour
- 450g of ricotta cheese
- 500g of sugar
- 12 eggs
- 1tbsp of vanilla powder
- 1 tbsp orange blossom water

Directions:
Preheat and bake at 350F for 35-40 minutes.

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