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Home » Meals » dessert » Caramel-Topped Semolina Cake

Caramel-Topped Semolina Cake

November 5, 2010 by Savoring Italy

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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.

overhead image of caramel topped semolina cake

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.

overhead image of caramel topped semolina cake

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Caramel -Topped Semolina Cake

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.
Course: Dessert
Cuisine: French
Keyword: caramel sauce, cream of wheat, flan
Servings: 6 servings
Author: Lora

Ingredients

  • 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
  • CARAMEL
  • Scant 1/2 cup sugar
  • Squeeze of fresh lemon juice

Instructions

  • 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.
Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
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Marie-Helene's Apple Cake -French Fridays with Dorie
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Comments

  1. Debbie B. says

    November 5, 2010 at 2:22 am

    Anything with caramel is awesome in my book. Great post!!

    Reply
  2. sara @ CaffeIna says

    November 5, 2010 at 2:38 am

    I love semolina cakes! I made one once for my blog and it turned out great. I will have to try Dorie's recipe. I'm sure I would not be disappointed. And the caramel on top…I have an obsession for caramel so this is my kind of cake!

    Reply
  3. Cakelaw says

    November 5, 2010 at 3:02 am

    Beautiful cake and a cute story to match.

    Reply
  4. eatgreek.net says

    November 5, 2010 at 8:23 am

    excellent recipe! 😀

    Reply
  5. Pegasuslegend says

    November 5, 2010 at 10:11 am

    I am not sure where to start here with all these fabulous cakes, omg I found heaven! love them all this one is something I have always wanted to try, I diffinitely am bookmarking this one…have the semolina all ready! thanks for sharing looks wonderful!

    Reply
  6. Lizzy says

    November 5, 2010 at 10:49 am

    Oooh, it looks lovely!!!! I may have to use chocolate chips in place of raisins to appease the family…do you think that would be OK? Thanks, Lora…this will be coming up on my baking list 🙂

    Reply
  7. Cher says

    November 5, 2010 at 11:57 am

    Very nice! Enjoy the liberty-taking of the story to go with it.

    Reply
  8. Evan @swEEts says

    November 5, 2010 at 1:01 pm

    Delicious cake and wonderful story 🙂 I have a few of Dorie's books on my Amazon wish list.. I'm hoping the boy toy gets the hint when I leave it up on the computer since Christmas is right around the corner!

    Reply
  9. A SPICY PERSPECTIVE says

    November 5, 2010 at 1:17 pm

    What a fun post! The cake does have a very frenchy feel!

    Reply
  10. Kimberly Peterson says

    November 5, 2010 at 1:31 pm

    I agree with Debbie B. anything with caramel is gold star for me!!

    Reply
  11. Evan Thomas says

    November 5, 2010 at 1:35 pm

    This sounds delicious! Caramel makes everything better 🙂

    Reply
  12. Jayne says

    November 5, 2010 at 2:42 pm

    Beautiful photo!

    Reply
  13. Sis. Boom. says

    November 5, 2010 at 2:42 pm

    Great! I wish I had made this to go with my chicken! I'll tackle it tomorrow. Yours looks so good!
    Trevor Sis. Boom.

    Reply
  14. Jeannie says

    November 5, 2010 at 2:47 pm

    I love caramel too and I can imagine how tasty this cake is! Love reading your story.

    Reply
  15. jana@cherryteacakes.com says

    November 5, 2010 at 3:08 pm

    what an interesting concept. i usually keep my semolina for pasta…..might have to spare some for a cake. 🙂

    Reply
  16. Susi says

    November 5, 2010 at 3:37 pm

    Yum, caramel just makes this cake I bet! Wonderful flavors :o) I will have to look this cake up in my book!

    Reply
  17. Anonymous says

    November 5, 2010 at 4:21 pm

    This looks soo yummy especially with the semolina. Thanks for sharing 🙂

    Reply
  18. Steph says

    November 5, 2010 at 4:45 pm

    Great cake and love the story.

    Reply
  19. blackbookkitchendiaries says

    November 5, 2010 at 4:50 pm

    what a pretty cake:)

    Reply
  20. Michael Toa says

    November 5, 2010 at 6:25 pm

    Oh Yum. I love caramel everything… Can I please have a slice? hehe…
    Thank you for the very nice comment at Chef Dennis' blog. I look forward to reading more of your delicious posts. Have a great weekend. Michael

    Reply
  21. Carolyn says

    November 5, 2010 at 8:08 pm

    That is one pretty cake and all the better for hearing it was easy. Your stories are so sweet!

    Reply
  22. scrambledhenfruit says

    November 6, 2010 at 4:36 am

    Love your story. 🙂 Beautiful cake!

    Reply
  23. Monet says

    November 6, 2010 at 4:38 am

    My dear, I just love the stories that are accompanying your recipes. Can you please do this again and again? I think that your writing is great adn your cake looks supurb. (I adore caramel) Thank you for sharing, sweet woman!

    Reply
  24. Brenda says

    November 6, 2010 at 12:32 pm

    This cookbook is on my birthday/Christmas wish list, as well as her Baking: From My Home To Yours. I've never made a semolina cake before, I've only used my semolina to make pizza dough, lol. I can't wait to get this cookbook! Your cake looks gorgeous. Thank you so much for visiting my blog today – you have a beautiful blog here!!! I'm looking forward to following you and seeing what delicious recipes you come up with next. Have a great weekend!

    Reply
  25. dejavucook says

    November 6, 2010 at 1:43 pm

    I can smell this cake now. Wish I had a piece.

    Reply
  26. Wilde in the Kitchen says

    November 6, 2010 at 4:47 pm

    I have seen several recipes from this cookbook and they all look amazing! I might have to just go out and buy it 🙂 Then I can join in on the fun!

    Reply
  27. Flourchild says

    November 6, 2010 at 5:13 pm

    I love your cake and your story. I hope mine turns out as good as your did!!

    Reply
  28. Anonymous says

    November 7, 2010 at 5:53 am

    Your cake turned out beautifully and I mentally casted your story with Cary Grant and Deborah Kerr (a la An Affair to Remember).

    Reply
  29. rebecca says

    November 7, 2010 at 6:36 pm

    Oh your pictures are amazing. Really really pretty. I love caramel too, unreasonably so. I got food poisoning in Mexico last week (*frown*) and I can't wait to recover so I can make this!!!

    Your blog is beautiful, by the way.

    Reply
  30. Elisabeth says

    November 7, 2010 at 8:55 pm

    Onewetfoot is right about the story…I loved that movie with Cary Grant and Deborah Kerr. Classic!
    Lora, I loved your semolina cake, so smooth, can creamy. Reminds me of my childhood, having to eat Cream of Farina.
    Beautiful photo, as well!

    Reply
  31. Mardi @eatlivetravelwrite says

    November 8, 2010 at 1:12 am

    I cannot wait to make this cake in the next couple of weeks – it looks amazing. So glad you joined FFWD!

    Reply
  32. Angie's Recipes says

    November 8, 2010 at 1:10 pm

    I adore anything caramel! This looks truly tempting!

    Reply
  33. steph- whisk/spoon says

    November 9, 2010 at 9:44 pm

    food so good it inspires a story–i love it! looking forward to making this cake myself.

    Reply
  34. Anonymous says

    November 12, 2010 at 10:48 am

    Looks lovely! I want some right now:) Can't wait to make it.

    Reply
  35. Magic of Spice says

    November 13, 2010 at 1:20 am

    What a lovely story to go along with a delightful dessert 🙂

    Reply

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Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. We work hard to create recipes that are inclusive of many sorts of diets, but do not follow one diet. Read More

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