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
Love your substitution! I just happen to have some on hand as well! :)
ReplyDeleteIt looks delightful as always girl!
Your semolina cake looks amazing. I bet the texture is pure perfection. You can add so many different flavorings & dried fruit in this recipe too. Have a great weekend! xo
ReplyDeleteThis looks fantastic! I have been reading through the book marking which recipes are destined for my oven. :) Delish!
ReplyDeleteYour cake looks great! I still love Cream of Wheat after all these years, but I wasn't crazy about this cake. Glad to hear it was a hit at your house.
ReplyDeleteYour semolina cake looks delicious! I like the figs in it.
ReplyDeleteI, too, have that cereal in the cupboard -- think I'll try it. Thanks for the tip and I'm so glad you liked the cake.
ReplyDeleteAnother great recipe from Dorie!! Looks amazing!
ReplyDeleteLove those dried figs in yours! I've already bought the Cream of Wheat and I'm making this for Friday. Yours looks beautiful!
ReplyDeleteDidn't realize cream of wheat and semolina were the same. The figs look much more interesting than raisins. Like your pic too.
ReplyDeleteIt looks lovely! You can never go wrong with figs!
ReplyDeleteLove it, love it,love it I do. I have semolina, I have dried figs, I have a huge baking desire to bake this... sigh, but don't have Dories book! I love how different the cake is!
ReplyDeleteThis cake looks amazing! Love Dorie.
ReplyDeleteYour picture is great! I loved this cake too.
ReplyDeleteGood to know this also works with rice cereal, but I am most intrigued by the figs--I bet that was a fantastic addition.
ReplyDelete:)
I loved Cream of Wheat too, and why not make it into a carmel topped cake? Sounds delicious!
ReplyDeleteI haven't had cream of wheat in forever but I LOVE it. Your description will have me dreaming about this cake. Btw, caramel and I are BFFs, too.
ReplyDelete~ingrid
Wish I had a huge slice of this right now to enjoy after dinner.
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