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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). 

Simply delicious and light!


Close look at the cake.


Preparation work..

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

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.

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. 

Beat the eggs and pour them inside the saucepan and stir until well

Scrape the batter into the caramelized cake pan. 

Preheat oven to 350 degrees.

Put the cake in the oven for about 30 to 35 minutes.

Freshly out of the oven.

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

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