Baked semolina cake recipe
Ingredients:
120 g of fine semolina
500 ml of whole milk
100 g of sugar
2 eggs
50 g Butter
1 teaspoon of vanilla extract
50g raisins (optional)
Zest of 1/2 lemon (optional)
Preparation
Preheat your oven to 180°C (thermostat 6) and butter a cake mold.
In a saucepan, heat milk with sugar, vanilla extract and possibly lemon zest. Bring it to the boil.
Pour the semolina in the rain into the warm milk while stirring with a whip to avoid lumps. Cook over low heat for 5 minutes until mixture thickens.
Remove the skillet from the fire, add the butter cut into pieces and mix until it is melted.
Beat the eggs in a bowl and gradually incorporate them into the warm preparation, stirring quickly to prevent them from cooking.
If you’re using raisins, incorporate them at this point.
Pour the preparation into the mold and bake for about 35 minutes, until the top is slightly golden brown.
Let it cool before you mold. Serve warm or cold, nature or with a coulis of caramel or red berries.