Caramel-Topped Semolina Cake is a delicious dessert that is simple and yet so comforting. The caramel on the bottom of the cake becomes a decadent sauce when it is turned out. Sure to impress your guests and the perfect weekend dessert to enjoy with friends.
This week I had a choice of which recipe I would try for French Fridays with Dorie. I was talking with my dear friend Lindsey and we decided to try something sweet.
Caramel-Topped Semolina Cake
Lindsey made her cake first and she told me it was so easy she already memorized the recipe. She told me, “Just don’t burn the caramel.” Great advise. I kept a close eye on my caramel. It was a super easy recipe. The juicy raisins add the right sweetness to this light dessert. The caramel topping is the best part. I kind of ADORE caramel! Just a wee little bit. Since we love caramel so much, you have to try our caramel sauce!
And if you love BUNDTS like we do, make this vanilla bundt cake with caramel glaze…divine!
We aren’t publishing the recipes from Dorie’s Around My French Table. If you would like the recipe, you will have to buy the book. I think you won’t regret it. 🙂
I think you should become a part of this fun! Join French Fridays with Dorie.
Caramel -Topped Semolina 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
- Scant 1/2 cup sugar
- Squeeze of fresh lemon juice
- 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.