Migliaccio Semolina Cake
Feast like an Italian with Silvia Colloca from @cooklikeanitalianau as she shows us how to create this beautiful yet simple Migliaccio Semolina Cake.
It keeps really well at room temperature for a few days (it’s actually better the next day) and in the fridge (the texture will change slightly though). It freezes well too, well wrapped.
I like the look of this. Looking v good BUT I must next time peel long strips of peel or will be hard to remove from semolina. In the oven now!
Smells good. Hope the neighbours will appreciate my slogging.