Migliaccio di Carnevale

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (100g) almond flour 1 cup (100g) almond flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240g) whole milk ricotta cheese 1 cup (240g) whole milk ricotta cheese
• 4 large eggs 4 large eggs
• 1/2 cup (120ml) fresh lemon juice 1/2 cup (120ml) fresh lemon juice
• Zest of 2 lemons Zest of 2 lemons
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 3g
• Carbohydrates (total, sugars): 36g, 18g
• Protein: 8g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
2. 2.
   In a large mixing bowl, combine the all-purpose flour, almond flour, granulated sugar, baking powder, and lemon zest.
3. 3.
   In a separate bowl, whisk together the ricotta cheese, eggs, lemon juice, vegetable oil, and vanilla extract until well combined.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. 6.
   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. 8.
   Once cooled, dust the top of the cake with powdered sugar.
9. 9.
   Slice and serve the Migliaccio di Carnevale, and enjoy!

Treat your ingredients with care...

• Ricotta cheese — Make sure to use whole milk ricotta cheese for a creamy and rich texture in the cake.
• Lemon zest — Use a microplane or fine grater to zest the lemons, ensuring you only scrape off the outer yellow layer and avoid the bitter white pith.

Tips & Tricks

• For an extra burst of lemon flavor, drizzle the cooled cake with a lemon glaze made from powdered sugar and lemon juice.
• Serve the Migliaccio di Carnevale with a dollop of whipped cream or a scoop of vanilla gelato for a delightful combination of flavors and textures.
• If you prefer a more pronounced almond flavor, you can substitute almond extract for the vanilla extract in the recipe.
• To ensure a moist and tender cake, avoid overmixing the batter once the wet and dry ingredients are combined.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Migliaccio di Carnevale as a delightful dessert after a hearty Italian meal. Cut the cake into slices and present them on individual dessert plates. Dust each slice with powdered sugar and garnish with a twist of lemon zest for an elegant touch.

Presentation advice

To enhance the presentation of the Migliaccio di Carnevale, you can place a few fresh berries, such as raspberries or blueberries, alongside each slice. The vibrant colors of the berries will add visual appeal to the dessert.