Caramel-topped Semolina Cake: French Fridays with Dorie
The Caramel-topped semolina was a hit, but I think I did not cook the sugar long enough because a darker amber would have made this cake look more enticing. But what it lacked in appearance, it more than made up for in flavor. And as you can see, it was dug into before I even got to take a photo.
Dotted with golden raisins, this sweet treat was the consistency of bread pudding or a textured flan, so I might not use the term cake when serving to my guests so that expectations align better with reality. Perhaps I’ll call it caramel surprise. One thing for sure, I’m very sorry I didn’t hide a piece away so that I could have it with tea for breakfast this morning. I think I will include it in my next brunch. To see how other people made out with this recipe, visit French Fridays with Dorie.
Yes, this would be a great breakfast food. And it is quick and easy…something that would work well on a busy morning. Your photo is lovely and your cake looks delish.
My caramel did not darken either. Im not sure I cooked it long enough. But ..like yours it tasted very good and I loved it! I think this one is a keeper!
I like the light color! Very pretty too. Hate to tell you, but it was great for breakfast too!
So glad you loved this one! I love Cream of Wheat, so I was excited to make this… however, it didn’t turn out as well as I hoped. Love your plate!