Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Caramel-Topped Semolina Cake 2.1 (14) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Servings: 8 Food writer Dorie Greenspan was inspired to create this cake after tasting a similar custard-like dessert in a Parisian bistro. This dish appears in her cookbook "Around My French Table." Ingredients Creme Anglaise For the Cake 2 cups whole milk ¼ teaspoon salt ⅓ cup farina or Cream of Wheat ⅓ cup sugar 1 teaspoon pure vanilla extract 2 large eggs, lightly beaten ½ cup plump, moist golden raisins or other dried fruits cut into small pieces For the Caramel Scant 1/2 cup sugar Squeeze of fresh lemon juice Directions Preheat oven to 350 degrees with a rack set in the center. 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. 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. 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. 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. Print