Cream-of-Wheat and raisins were high on my list of hated foods when I was a child. Well, not raisins in all situations. I loved chocolate-covered Glosettes and a box of Sun-Maid raisins was always welcome. I just didn’t like raisins in things. Such is the specificity of childhood food aversions.
All this did not frighten me away from making this week’s recipe, though. Perhaps it was the promise of caramel that kept me on track, but I think it was probably more that I was interested in seeing how a cake made from semolina would come together.
As it turns out, fairly easily. The hardest part of this recipe is the timing. Making sure that the milk is just at a boil and then, once the semolina is added, that the mixture doesn’t scorch. Making sure that your sugar syrup is amber, not dark brown. Making sure that you plate your cake quickly, before the caramel cools too much.
I actually made this cake twice, as the first time, my caramel was a little too dark. I wanted to see if it made a difference to the flavour. It turns out that the flavour of the first cake was only slightly smokier, though the caramel doesn’t spread as easily when it’s overcooked. Both times, I used currants in place of raisins. (Some food aversions don’t change.)
This dessert is more of a set pudding than a true cake. Even with the caramel, I found it wasn’t overly sweet – perfect for the end of a heavy meal. I served it with cinnamon whipped cream, opting not to make Crème Anglaise. I think I’ll save that serving suggestion for Christmas Day brunch.
I don’t have any photographs of the finished cake. Well, that’s not true. I do have some photos, but they’re terrible. I clearly need to take a food photography class. Shiny-surfaced foods seem to be beyond my capabilities for the moment. So, I’ll have to leave you with a photo of the cake just before I plated it.
Until next week (where things will get a little more savoury).
We’re doing things a little differently for the month of November. We’re still posting weekly, but people are free to post this month’s recipes in any order. You can find many other blogged descriptions of this month’s FFWD recipes here: LYL: November 5