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Culinary Escape to Spain
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ITALIAN FARINA CAKE (MULYACHA)

Contributed By: VIVIAN, NY | See all of VIVIAN's recipes
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  30 Minutes
  20 SERVINGS
THIS CAKE SERVES QUITE A FEW PEOPLE. IT ORIGINATED IN A SMALL TOWN NEAR NAPLES, ITALY AND IS MADE THROUGHOUT THE YEAR ESPECIALLY ON THE EVE OF ASH WEDNESDAY.
RECIPE INGREDIENTS
1  3LB. CAN WHOLE MILK RICOTTA
12 BEATEN EGGS
2  CUPS SUGAR
1/2 GALLON WHOLE MILK
1 CUP FARINA
2 TEAS. VANILLA
DIRECTIONS
POUR MILK INTO LARGE POT. ADD FARINA JUST BEFORE MILK STARTS TO SIMMER. STIR OFTEN UNTIL FARINA THICKENS (ABOUT 10-15 MINUTES). TAKE POT OFF HOT BURNER AND CONTINUE TO STIR OCCASIONALLY UNTIL COOLED. IN ELECTRIC MIXER ADD EGGS, SUGAR, VANILLA. BEAT UNTIL FLUFFY.(3 TO 5 MINUTES) ADD RICOTTA AND CONTINUE BEATING UNTIL TOTALLY INCORPORATED. GREASE A 9X15X3' PAN WITH BUTTER. POUR MIXTURE INTO PAN. BAKE AT 350 DEGREES FOR ABOUT 60 - 70 MINUTES OR UNTIL TOP BROWNS AND TOOTHPICK COMES OUT FAIRLY CLEAN. (A LITTLE WET IS FINE AS CAKE WILL GEL AS IT COOLS.) COOL THROUGHLY. COVER WITH TIN FOIL AND REFRIGERATE OVERNIGHT. BEFORE SERVING DUST LIBERALLY WITH CONFECTION SUGAR. SLICE AND SERVE. ENJOY


Date Added: 10/26/2009
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: anthony Reviewed: 04/13/2011
my grandparents came from acerra near naples and my father made this here in chicago. i never got his recipe and now here it is, thank you so much....anthony selvaggio anthony.selvaggio@yahoo.com
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