Caramel-Topped Semolina Cake
8 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 172172 cal |
| pro | 5 g5g pro |
| total fat | 3 g3g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 32 g32g carb |
| fibre | 1 g1g fibre |
| chol | 53 mg53mg chol |
| sodium | 169 mg169mg sodium |
| potassium | 178 mg178mg potassium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 99 iron |
| vit A | 44 vit A |
| folate | 55 folate |
Ingredients
- 2 cups homogenized milk 2 cups homogenized milk
- 1/4 tsp salt 1/4 tsp salt
- 1/3 cup Cream of Wheat 1/3 cup Cream of wheat
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- 1 tsp vanilla 1 tsp vanilla
- 2 eggs , lightly beaten2 eggs, lightly beaten
- 1/2 cup plump moist golden raisins , or other dried fruit, cut in bits1/2 cup plump moist golden raisins, or other dried fruit, cut in bits
- Caramel:
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- 3 tbsp water 3 tbsp water
- 1 squeeze fresh lemon juice 1 squeeze fresh lemon juice
Preparation
Centre rack in oven; heat to 350°F (180°C). Have 8-inch (1.2 L) round cake pan (preferably with at least 1-1/2-inch/4 cm side) at hand.
In medium saucepan, bring milk and salt just to boil; reduce heat and pour in Cream of Wheat, stirring with wooden spoon. Cook according to package directions, stirring and adjusting heat to prevent scorching, until thickened, about 3 minutes. Remove from heat. Stir in sugar and vanilla. Let cool for about 15 minutes.
Caramel: Meanwhile, slide cake pan into oven to warm.
In small skillet or saucepan, stir sugar, water and lemon juice to moisten; bring to boil over high heat. Watching carefully and swirling pan gently, cook until deep amber, about 5 minutes. (You can test colour by dropping a bit onto a white plate.) Pour caramel into warm cake pan, tilting to coat evenly.
Stir eggs and raisins into cooled Cream of Wheat mixture; scrape into caramelized cake pan. Slide into oven and bake until cake firms and puffs, and knife inserted in centre comes out clean, 25 to 35 minutes.
Run knife around edge of pan. Invert rimmed serving plate over cake pan. Working carefully, turn pan over onto plate and lift off, allowing caramel to run down side of cake. Let cool to room temperature before serving.
In medium saucepan, bring milk and salt just to boil; reduce heat and pour in Cream of Wheat, stirring with wooden spoon. Cook according to package directions, stirring and adjusting heat to prevent scorching, until thickened, about 3 minutes. Remove from heat. Stir in sugar and vanilla. Let cool for about 15 minutes.
Caramel: Meanwhile, slide cake pan into oven to warm.
In small skillet or saucepan, stir sugar, water and lemon juice to moisten; bring to boil over high heat. Watching carefully and swirling pan gently, cook until deep amber, about 5 minutes. (You can test colour by dropping a bit onto a white plate.) Pour caramel into warm cake pan, tilting to coat evenly.
Stir eggs and raisins into cooled Cream of Wheat mixture; scrape into caramelized cake pan. Slide into oven and bake until cake firms and puffs, and knife inserted in centre comes out clean, 25 to 35 minutes.
Run knife around edge of pan. Invert rimmed serving plate over cake pan. Working carefully, turn pan over onto plate and lift off, allowing caramel to run down side of cake. Let cool to room temperature before serving.
Source : Canadian Living Magazine: April 2011
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