Caramel-Topped Semolina Cake

I am surprised this recipe has a weak rating. I first found this while watching old videos online over 5 years ago and found this and thought of how versatile it would be instead of the usual creme caramel or flan and even thought of substituting it for kugel. The first time I made this was probably 2013 or so and I can't even imagine that I ate the leftovers from this the same night. My caramel I made very dark and added extra vanilla but first I soaked quick cooking buckwheat overnight in the milk and then next day proceeded with the directions. I also substituted part grass fed halfandhalf for the milk. With any dessert using a burnt sugar component, do not skimp on the salt. I am going to make this over and over for holiday meals and so glad I found the recipe again as I had lost it since I first made it. I serve mine with stewed fruit, whipped cream, creme anglaise, sherry butter sauce, add rum to the caramel and substitute the raisins with snipped fruit like dates, dried cherries or apricots that I first soak in whatever flavor I am going to use (rum extract, vanilla, etc.). I even made a sort of topping for it once that was like walnut sticky bun topping by adding nuts to the caramel. Also I am going to make a version with cardamom powder along with the vanilla for what I hope will be a very aromatic version. Any way I make it I leave the event with a gold medal rating. I love it with buckwheat because that is a grain used often in Polish cooking and also it is not "wheat" so it is the same as gluten free while being tasty and very soft when soaked overnight. I am making this next for the weekend with a red currant and wine syrup to put on top along with whipped barely sweetened grass fed cream. Also if you bring this to a holiday event there will probably be no other dessert like it on the table. Do try it and let your heart guide you to make it your very special own version.

I am surprised this recipe has a weak rating. I first found this while watching old videos online over 5 years ago and found this and thought of how versatile it would be instead of the usual creme caramel or flan and even thought of substituting it for kugel. The first time I made this was probably 2013 or so and I can't even imagine that I ate the leftovers from this the same night. My caramel I made very dark and added extra vanilla but first I soaked quick cooking buckwheat overnight in the milk and then next day proceeded with the directions. I also substituted part grass fed halfandhalf for the milk. With any dessert using a burnt sugar component, do not skimp on the salt. I am going to make this over and over for holiday meals and so glad I found the recipe again as I had lost it since I first made it. I serve mine with stewed fruit, whipped cream, creme anglaise, sherry butter sauce, add rum to the caramel and substitute the raisins with snipped fruit like dates, dried cherries or apricots that I first soak in whatever flavor I am going to use (rum extract, vanilla, etc.). I even made a sort of topping for it once that was like walnut sticky bun topping by adding nuts to the caramel. Also I am going to make a version with cardamom powder along with the vanilla for what I hope will be a very aromatic version. Any way I make it I leave the event with a gold medal rating. I love it with buckwheat because that is a grain used often in Polish cooking and also it is not "wheat" so it is the same as gluten free while being tasty and very soft when soaked overnight. I am making this next for the weekend with a red currant and wine syrup to put on top along with whipped barely sweetened grass fed cream. Also if you bring this to a holiday event there will probably be no other dessert like it on the table. Do try it and let your heart guide you to make it your very special own version.

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.