MIGLIACCIO DI SEMOLINO

Makes 1 x 8-inch Cake

This is a crustless Neapolitan semolina cake. Very easy to prepare and an excellent choice for a simple light dessert, just served with some fruit. Some versions use ricotta but I opt for a very early recipe that doesn’t include it.

200 Grams Fine Semolina

700 ml Water

Pinch of Salt

125 Grams White Sugar

3 Large Egg Yolks

1 Large Egg

Zest of 1 Large Lemon

1 tsp Best Quality Vanilla

100 ml Whole Fat Milk

To prepare the semolina - Bring the water to a low boil. Add the salt. Slowly pour in the semolina, whisking constantly to avoid lumps. Reduce the heat to low and keep stirring for 3-4 minutes.

Transfer the semolina to a large bowl to cool.

Once cooled, add in the sugar, yolks, the whole egg, zest, vanilla and milk. Stir until well combined.

Preheat oven to 375. Butter an 8 inch springform pan. Pour the mixture into the pan and level out with an offset spatula.

Bake for approximately 55-60 minutes until light golden brown on top.

Remove from the oven and allow to cool completely before slicing and serving.

Dust with powdered sugar and serve with fresh berries.