So here we are again…It's French Fridays with Dorie! I have to admit I am having a lot of fun with this! Making recipes that I might have flagged to make but, never actually getting around to doing. I chose to make the Semolina cake this week. I am of Lebanese decent and grew up with many baked goods made with semolina. I really love the grainy texture. I have been intrigued with this recipe since it was selected as one of the November picks. So today, after I got home from my volunteer job at the hospital, I went right to work on this cake. Truthfully it was not difficult to make but, needed complete attention while putting it together. So much so, that I was not able to take process photos. First you are bringing the milk to just a boil. You have to continually stir so it will not scorch! Then you add the cream of wheat, slowly and stirring constantly. Let that cool. While it's cooling, you have to start the Caramel, which can scorch very quickly, so you want to watch it carefully. Heating the pan in the oven was a good tip. It made the caramel easy to manipulate when poured into the pan. Add the beaten eggs and vanilla to the cream of wheat and scrape into the baking pan over the caramel. After you take this out of the oven, place cake plate over pan and invert. I slid a knife around the edge of pan before I did this. I really loved this recipe but, would not have classified it as a cake. It is more like a flan or pudding. I had my chief taster give me his review! We will definitely be making this again.
The finished cake
This Recipe comes from Dorie Greenspan's new book 'Around My French Table'.