Semolina cake for Carnevale (Il migliaccio dolce di Carnevale) from Southern Italian Desserts: Rediscovering the Sweet Traditions of Calabria, Campania, Basilicata, Puglia, and Sicily by Rosetta Costantino and Jennie Schacht

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on April 13, 2020

    This is a really interesting cake. I picked it to use up my remaining stash of candied orange rind, but I liked the parts of the cake without it better. (My orange rind all sunk to the bottom, so I guess I should have cut it finer.) It says you can serve this straight from the fridge, but it definitely tastes better warmer.

  • Melanie on April 22, 2014

    This made a deliciously moist cake - I loved the flavour and texture of it. I think this would also be lovely without the candied orange peel. Made for Easter lunch.

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