Neapolitan Lemon-Ricotta Carnival Cake (Migliaccio)

"This year, Carnival (Carnevale in Italian) began in mid-February and ends next week, on March 4 (Fat Tuesday, or martedì grasso). The most famous Italian celebration, of course, takes place in Venice, while the coastal town of Viareggio is known for its elaborate parade floats. Each region also has its own special treats for celebrating the holiday, though those most closely associated with Carnevale are often various forms of fried dough (such as cenci), fritters (such as frittelle di riso), or doughnuts (such as bomboloni or zeppole). Now, I love hot fried dough sprinkled with sugar as much as anyone (and who doesn't love that?), but what I don't love is deep frying in my kitchen. For others who don't like cleaning up grease spatters and wondering what to do with a potful of used oil, here's a recipe for migliaccio: a lovely, simple treat traditionally made in Naples during this time. It is delicately flavored with lemon zest and vanilla, like many other Carnevale desserts, but isn't too heavy or sweet, making it well suited for an afternoon snack (merenda) or even for breakfast with your cappuccino. [Variations: In addition to the optional (but highly recommended) limoncello, you can add chopped candied lemon or orange peel, or raisins. Try using Meyer lemons for more flavor (I always make my limoncello with Meyer lemons). Or you can omit the semolina flour to make a sort of (gluten-free) ricotta cheesecake.]..."