Migliaccio: Traditional Italian Semolina and Ricotta Cake

How to Make Migliaccio:

1. Heat Liquids: In a saucepan, combine the milk and water. Add the lemon and orange zest, heating without boiling.
2. Remove Zest: Once heated, remove the citrus peels.
3. Add Butter: Stir in the butter and mix until melted.
4. Incorporate Semolina: Gradually sprinkle in the semolina, whisking continuously until the mixture thickens.
5. Cool Mixture: Pour the mixture into a baking dish and let it cool.
6. Prepare Egg Mixture: In a bowl, break the eggs and add sugar. Whip with an electric whisk until frothy.
7. Combine Ingredients: Add the sifted ricotta, vanillin, and orange blossom aroma. Mix until smooth.
8. Combine Mixtures: Gradually fold the cooled semolina mixture into the egg mixture until well combined.
9. Check Consistency: Ensure the mixture is smooth and creamy.
10. Prepare for Baking: Grease a 26 cm (10-inch) round pan and line with parchment paper. Pour the batter into the pan, leveling the surface with a spatula.
11. Bake: Bake in a preheated oven at 200°C (392°F) for 1 hour, or until the top is golden.
12. Cool and Decorate: Remove from the oven and let cool for at least 2 hours. Dust with powdered sugar before serving.
13. Serve and Enjoy!