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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


  • 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.