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MIGLIACCIO / Naples-Style Orange Ricotta Cake

This delicate, super moist Italian cheesecake is flavored with orange zest and vanilla, like many other Carnevale desserts, but it isn't too heavy or sweet, making it well suited for an afternoon snack (merenda), teatime, or even for breakfast with your cappuccino.


2 cup whole milk

2.25 cups of water

4 large eggs

1 1/2 cups whole milk ricotta cheese

1 1/4 cups granulated sugar

7 oz farina ( not instant )

pinch of salt

3 tbs of unsalted butter

zest of one orange

1 tsp vanilla

splash of Strega


Preheat oven at 350

Combine water, milk, orange zest and pinch of salt in a sauce pan and bring to a boil for about 3 minutes. Add farina on a low flame and cook until thickened.

Remove from heat and add butter to farina, stir and let cool completely.

In a large bowl combine eggs, sugar, ricotta, vanilla and Strega. Whisk until all ingredients are well combined.

Combine the completely cooled farina with egg mixture and stir well.

Place batter into a prepared 8" spring form pan and bake for 50 - 55 minutes.

When removed from the cake from the oven it will still jiggle. As it cools it will firm up.

Cool cake completely and sprinkle with powered sugar and serve.

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