Semolina cake- 10/07/11
Semolina cake is very simple dessert with only a few ingredients. Semolina cake is like a pudding like cake almost like fine grained polenta dotted with raisins and coated in a layer of caramel like a flan but the texture of the semolina cake is totally different from a flan. This cake is really fast to make but the only thing is you have to let it cool down and then it needs to be refrigerate for at least 4 hours before you can serve. If you want to make it fancier you can also serve it with a crème Anglaise or a scoop of vanilla ice cream. Give it a try and I am sure you will like this cake. If
It probably will come to you as a surprise once you find out that the cake is made with Cream of Wheat (yes, the breakfast cereal).
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Simply delicious and light!
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Close look at the cake.
Preparation work..
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For the cake 2 cups whole milk 1/4 teaspoon of salt 1/3 cup of wheat of cream 1/3 cup of sugar 1 teaspoon pure vanilla extract 2 large eggs lightly beaten 1/2 cup golden raisins 1 tablespoon of rum |
For the caramel 1/3 cup sugar 3 tablespoons water Squeeze of a lemon juice
For the caramel sauce 1/3 cup sugar 1/4 cup water |
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Prepare the caramel. Put the sugar, water, and lemon in a small saucepan over high heat. Stir to moisten the sugar, then allow the mixture to come to a boil. Turn off the heat once the sugar start to change color |
Pour the caramel into a 8 inch round cake mold. |
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Swirl the caramel to the coat the bottom of the pan. Set aside |
Put the raisins in a bowl mixed with rum and let it sit for 15 minutes or more. Pour the milk and salt into a saucepan and at the first bubble, lower the heat, pour in the wheat of cream and stir with a wooden spoon. Keep stirring for a few minutes and add the sugar and vanilla extract.. Turn off the heat and let the wheat of cream cool down a bit. after 15 minutes pour the raisins and rum in the saucepan. |
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Beat the eggs and pour them inside the saucepan and stir until well |
Scrape the batter into the caramelized cake pan. |
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Preheat oven to 350 degrees. Put the cake in the oven for about 30 to 35 minutes. |
Freshly out of the oven. |
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Put a large dish over the mold and invert it. |
Remove the pan and let the cake cool down for 1 hour or so. Refrigerate for 4 hours or overnight. Once you are ready to serve make the caramel sauce - see pictures 1 and 2 of preparation work. The difference is you add more water so the sauce is easy to spoon over the cake and has the consistency of a syrup |
Filed as: Cake/cookies; Pasta/Rice
