Name: Caramel-Topped Semolina Cake
Yield: 8 servings
Ingredients: 2 cups whole milk; 1/4 teaspoon salt; 1/3 cup farina or Cream of Wheat; 1/3 cup sugar; 1 teaspoon pure vanilla extract; 2 large eggs, lightly beaten; 1/2 cup plump, moist golden raisins or other dried fruits cut into small pieces; Scant 1/2 cup sugar; Squeeze of fresh lemon juice; Creme Anglaise

Directions

1. Preheat oven to 350 degrees with a rack set in the center.
2. Make the cake: Place milk and salt in a medium saucepan and bring to a boil over medium-high heat; immediately reduce heat and stir in farina. Cook according to package directions, stirring and adjusting heat as necessary, until thickened. Remove from heat and stir in sugar and vanilla; let stand until cooled slightly, about 15 minutes.
3. Make the caramel: Place an 8-inch round cake pan in oven to preheat. Place sugar, 1/4 cup water, and lemon juice in a small skillet or saucepan over high heat. Stir until sugar is moist and bring to a boil. As sugar begins to caramelize, carefully swirl pan to heat sugar evenly. Cook until sugar begins to turn dark amber in color, about 5 minutes. Remove cake pan from oven and pour caramel into pan, tilting pan to evenly coat; set aside.
4. Stir eggs and raisins into farina mixture and pour into prepared cake pan. Transfer to oven and bake until firm, puffed up, and a knife inserted into the center comes out clean, 25 to 35 minutes.
5. Invert a rimmed serving plate over cake pan and, working carefully (caramel will be very hot), turn pan over onto plate and lift it off; caramel will run down the sides of the cake. Let cake cool to room temperature before serving.

Reviews

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MS10510417

14 DEC, 2010

I made this using cream of rice instead of farina, and chopped apricots in place of the raisins. It was delicious! I used a 9 inch cake pan and it came out kind of thin, so make sure you use the 8 inch one that the recipe calls for. It tastes even better the next day.

Caramel-Topped Semolina Cake

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Caramel-Topped Semolina Cake

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