Migliaccio is a semolina cake from Naples that usually gets served at Carnival. I love this cake for its texture, which I think gets better the day after baking. If you have an electric whisker that you can use at the stovetop, I'd use it to save yourself from a sore arm when making this.  

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3 tablespoons butter
3 cups whole milk
1 cup cream
1 3/4 cups fine semolina 
1 1/2  cups sugar
2 large lemons, zested and juiced
3 large eggs
2 egg yolks
2 cups ricotta  
Icing sugar for dusting

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Preheat the oven to 180Cº fan. Butter a 25cm-diameter, 5cm-deep cake tin and line base with baking paper. 

Heat the milk and cream in a medium saucepan over medium heat until almost simmering.  Rain the semolina into the milk, whisking as you do so to prevent any lumps from forming. Continue whisking until the mix has thickened considerably and has become quite hard to stir; this could take up to five minutes. 

Remove the saucepan from the heat once it has gotten to that point. Then stir in your sugar and butter. Transfer your mix to a bowl to cool slightly, frequently stirring to prevent a skin from forming.

Zest and juice your lemons, and beat into the mix. Beat in your eggs, one at a time, then the ricotta.

Pour the batter into the pan, and bake until set and golden, about 45 minutes to 1 hour. Dust with icing sugar while still hot. Let the cake cool before eating it. Dust the cake with icing sugar again before serving.