Neapolitan Migliaccio

Method

1. In a pot, combine 400 g milk, 200 g water, orange zest, a pinch of salt, 30 g butter, and the seeds of a vanilla bean. Heat until almost boiling.
2. Remove the orange zest and vanilla bean.
3. Gradually add 120 g semolina, stirring constantly, until thickened. Let cool completely.
4. In a large bowl, combine the zest of 1 orange, zest of 1 lemon, the vanilla seeds, 200 g sugar, 4 room-temperature eggs, 320 g ricotta, 1 tbsp orange flower water, and 20 g of Strega or limoncello. Mix well.
5. Gradually add the cooled semolina mixture to the egg mixture, stirring until smooth.
6. Butter a 24 cm diameter round cake pan and line with parchment paper.
7. Pour the batter into the pan.
8. Bake in a static oven at 180°C, on the lower rack, for 1 hour.
9. Turn off the oven and leave the cake inside with the door slightly ajar for 20 minutes.
10. Let cool completely before dusting with icing sugar.