Back to Caramel-Topped Semolina Cake All Reviews for Caramel-Topped Semolina Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 6062_120810_semolina_cake.jpg
Ingredients Ingredient Checklist Creme Anglaise For the Cake 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 For the Caramel Scant 1/2 cup sugar Squeeze of fresh lemon juice
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 6062_120810_semolina_cake.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
6062_120810_semolina_cake.jpg
6062_120810_semolina_cake.jpg
Ingredients
Ingredients
Creme Anglaise
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
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.
Reviews (3)
Add Rating & Review 15 Ratings 5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 7 1 star values: 4
Reviews (3)
Add Rating & Review 15 Ratings 5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 7 1 star values: 4
Add Rating & Review
15 Ratings 5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 7 1 star values: 4
15 Ratings 5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 7 1 star values: 4
15 Ratings 5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 7 1 star values: 4
5 star values: 2 4 star values: 0 3 star values: 2 2 star values: 7 1 star values: 4
Martha Stewart Member Rating: 5.0 stars 11/26/2020 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. Martha Stewart Member Rating: Unrated 12/14/2010 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.Martha Stewart Member
Rating: 5.0 stars 11/26/2020
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.
Rating: 5.0 stars
Rating: Unrated 12/14/2010
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.
Rating: Unrated
All Reviews for Caramel-Topped Semolina Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Caramel-Topped Semolina Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
