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 aroma. Perfect to enjoy at breakfast or as a dessert after a meal.
Heat the milk and with the rest of the ingredients form a soft polenta that is left to cool slightly (it hardens a bit as it cools)
Then add (optional) some raisins to taste, soaked in brandy or rum, incorporating the liquor as well
Separately, beat 5 eggs and 140 g of sugar well, then add them to the 'polenta', being careful not to deflate the eggs
Pour the obtained mixture into the previously caramelized mold and bake for about an hour in a preheated oven at 200 degrees in a bain-marie
Remove from the bain-marie and let cool
The cooking time and temperature refer to a static electric oven
Cake mold
Italia
| Energy (kcal) | 173.38 |
| Carbohydrates (g) | 16.84 |
| of which Sugars (g) | 7.67 |
| Fat (g) | 8.27 |
| of which Saturates (g) | 4.82 |
| Protein (g) | 8.75 |
| Fiber (g) | 0.44 |
| Sale (g) | 0.16 |
