French Fridays with Dorie: Caramel-Topped Semolina CakeNovember 26, 2010 at 10:27 pm | Posted in cakes & tortes, simple cakes, sweet things | 13 Comments
Oops– Friday almost passed me by. Too much leftover Thanksgiving turkey putting me to sleep, I guess. But I did make this Caramel-Topped Semolina Cake last week, so gosh darn-it, I’m making sure I get this up, stat!
What intrigued me about this cake is it can be made with Cream of Wheat. I always have a box of that stuff in the cupboard. I just love it. It makes me think of snow days when I was a kid. Waking up and finding out that school was cancelled because of snow was the best feeling ever. Going back to bed for another couple hours and later having a piping hot bowl of Cream of Wheat while watching “Classic Concentration,” “Scrabble” or “The Price is Right” on TV, then bundling up and going outside to horse around in the snow with my brother and our neighborhood BFFs, Shannon and Andrew…that, to me, equaled childhood bliss.
This cake turns Cream of Wheat (or semolina) into something almost flan-like. Caramel on the bottom of the cake pan becomes sauce when the baked semolina custard-cake is turned out. I think the result is supposed to be a bit more saucy than mine (all the caramel was absorbed into the cake), so next time I’ll double the caramel in the recipe. Very tasty, though. I’ll make this again and serve it with one thing I never ate my kiddie CoW with– rum whipped cream!
For the recipe, see Around my French Table by Dorie Greenspan (it’s also here on Martha Stewart’s site). Don’t forget to check out my fellow francophiles’ posts (not all of us are doing semolina cake this week)!