Here is the traditional recipe of the semolina cake revisited with candied fruits for a maximum of colours and flavours.
Ingredients for 4 people :
- 1 l whole milk
- 100 g brown sugar
- 125 g fine semolina
- 3 tbsp. candied fruit
- 2 egg yolks
- 5 cl of Grand Marnier
- Orange coulis or other
Recipe for semolina cake with candied fruit
Preheat the oven to 210 °C (th. 7).
In a saucepan,
- Pour in the milk, let it heat up on low heat with the sugar.
- Pour in the semolina, mix well, cook for 8 minutes, then pour in the candied fruit.
- Add the egg yolks one by one into the semolina, mix well.
- Pour the Grand Marnier, mix.
As soon as the semolina is cooked,
- Pour into shirred ramekins or a large dish.
- Bake for 20 to 25 minutes until the top is golden brown.
- Let cool at least 6 hours in the fridge.
Serve with an orange sauce or fruit coulis.
The second largest European producer just behind Germany, France harvests around 3.5 billion litres of milk annually for a national consumption of 57 kg per capita per year.
Granular in texture, semolina is most often made with wheat flour, wholemeal or refined, and water. The resulting dough is steamed and transformed into tiny granules of varying sizes depending on the type of milling desired.
Raw material used for making pasta, this starchy food is not only used in the famous couscous: it gives body to soups, accompanies meats and vegetables, and makes delicious desserts such as milk semolina or semolina cake.
Recipe: A. Beauvais
Photo: A. Beauvais – F. Hamel