Caramel-Topped Semolina Cake = French Friday's with Dorie

I am so glad it is Friday.  I am happy because I have two days off from packing lunches, I don't have to rush the kids out the door as the sun is coming up, begging them to eat breakfast, no rushing from here there and everywhere and I can relax, just a little.

I also love Friday's because I get to take myself to Dorie's virtual cooking school. I get to share my cooking experience with people who live all around the globe and we talk to each other, via the Internet, as if we have been friends since childhood.  I have only known these people for a little under a month, but we all share a common passion; food, cooking, Dorie, and her new book; around my french table.

What I really love most about this book is that it puts "french food" into perspective.  It is not intimidating and it is Americanized just enough for it still feel very, very french.  Before joining French Friday's with Dorie, I had earmarked so many pages in the book.  This cake was earmarked.  I was overjoyed when I saw that this cake made the list of  November challenges.

The semolina in this recipe is plain old, Cream of Wheat cereal. Growing up, I was a HUGE cream of wheat fan.  I liked it with a little pat of butter and a sprinkling of brown sugar.  I have not eaten it for over 30 years and obviously did not have any in the house.  However, I did have a bag of Bob's Red Mill Organic Brown Rice Cereal.  You ask why?  Can't tell you!  So, I opted to use what was on hand.  The recipe calls for golden raisins, which I was out of.  Yet, I did have some dried, black mission figs.  Rather than making a special trip the grocery store, I swapped out the raisins and added the figs.  Mmmmmmm.

The texture of this cake reminds me of a cross between a flan and a clafoutis.  It is somewhat custard like and then  cake is topped with a caramel sauce.  I think that is why I originally earmarked the page.  Caramel anything is my friend.  This cake is my new friend!  It got the thumbs up from everyone in my house!

Caramel-Topped Semolina Cake
page 438-439