Migliaccio is a traditional Neapolitan ricotta cake. As it’s name implies this cake was originally based on millet (Miglio in Italian) which was a widely cultivated grain across the Mediterranean basin, however these days most bakeries would offer a wheat based version. We hereby present our own plant-based and gluten free version of the Neapolitan Migliaccio.

Preparation

1. In a high cooking pot mix millet flour, cane sugar, turmeric powder, vanilla and the citrus zest.
2. Add oil and only some of the soy drink and mix until you get a smooth creamy mixture.
3. While mixing, add the rest of the soy drink.
4. Bring the mixture to a boil while stirring it, lower the heat and continue stirring it from the bottom of the pot for about 10-20 minutes, until you get a thick creamy dough.
5. Finely crush the tofu using a stick blender or a fork (less recommended).
6. Add the crushed tofu together with the Kala Namak salt into the cooked mixture and mix it well together.
7. Preheat the oven to 180°C (200°C if you have a weak oven).
8. Prepare a greased ⌀24 cm (or larger) round baking form or line it with baking paper, and pour into it the cake mixture spread evenly.
9. Put a large tray filled with water on the lowest part of the oven, and separately the cake in a higher part.
10. Bake the cake for about an hour until the top of the cake is slightly browned and springy (pudding-like).
11. After the cake is completely cooled down, flip it onto a large plate or a cake tray and sprinkle a thin layer of cane sugar powder over it.

The Migliaccio is best eaten with people that you love or near cats.

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