Semolina cake is a traditional Italian dessert, typical of northern cuisine. It has a soft and delicate texture thanks to the use of semolina and milk. The vanilla adds an irresistible aromatic touch. Perfect to enjoy for breakfast or as a dessert after a meal.
Heat the milk and with the other ingredients make a soft semolina mixture, then let it cool slightly (it firms up a bit as it cools).
Optionally add raisins to taste that have been rehydrated in brandy or rum, incorporating the soaking liquor as well.
Separately beat 5 eggs with 140 g of sugar until well aerated, then fold them into the semolina mixture taking care not to deflate the eggs.
Pour the resulting mixture into a previously caramelized pan and bake for about one hour in a preheated oven at 200 degrees (bain-marie).
Remove from the bain-marie and let cool.
The baking time and temperature refer to a static electric oven.
Cake pan
Italy
| Energy (kcal) | 73.82 |
| Carbohydrates (g) | 13.96 |
| of which Sugars (g) | 4.79 |
| Fat (g) | 0.23 |
| of which Saturates (g) | 0.13 |
| Protein (g) | 4.64 |
| Fiber (g) | 0.44 |
| Sale (g) | 0.04 |
