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Migliaccio (Lemon semolina and ricotta cake)

Migliaccio (Lemon semolina and ricotta cake)

Total Time
1 hr 35 min
20 min
1 hr 15 min


Skim milk

2 cup(s), (500ml)

Fresh lemon rind

2 tsp, finely grated

Vanilla bean

1 whole, halved lengthways, seeds scraped

Reduced fat oil spread

2 tbs


1 cup(s), (160g)


4 medium

Granulated stevia sweetener

1 cup(s), (220g)

Low-fat ricotta cheese

350 g

Lemon juice

1½ tbs

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 24cm (base measurement) round springform tin with oil. Line base and side with baking paper.
  2. Combine milk, rind, vanilla seeds and 2 cups (500ml) water in a large saucepan over medium heat. Bring almost to the boil. Add spread and pinch of salt and stir until melted. Gradually add semolina, in a thin, steady stream, stirring constantly. Cook, stirring, over medium-low heat for 2–3 minutes or until smooth and thick. Transfer to a shallow dish to cool slightly.
  3. Meanwhile, using electric beaters, beat eggs and stevia until combined. Beat in ricotta until smooth. Slowly beat in semolina mixture until smooth and combined. Stir in juice. Pour mixture into prepared tin and bake for 1 hour or until golden and set (loosely cover with foil if the top is browning too quickly). Set aside in tin to cool. Serve at room temperature or chilled.


SERVING SUGGESTION: Strawberries and lemon slices. Add it: 1 tsp icing sugar sprinkled to serve. Swap it: Lemon rind for orange rind.