calls for Cream of Wheat but all I had was fine grain semolina. In hindsight I should have added a little bit less semolina or more milk because it sucked the milk right up.
I also should have made sure to whisk it more then I did because I ended up with a few clumps. I enjoyed that part but I don’t think that everyone would. The final tribulation I had was in making the caramel. I should have added a little more sugar. The recipe says to wait until the sugar/water mix turns amber. I waited almost 10 minutes and it never got amber, only a slight brown tint. I gave up at that point and poured it into the baking dish.
Ooops …not enough stirring
Overall I was happy with how it turned out. It was tasty and an interesting different dessert. It’s also pretty impressive and doesn’t require a whole lot of work. Raisins are not my favorite fruit but I’m imagining this cake with chopped up dates and maybe even some chopped almonds mixed in with it.
This is just begging to be eaten
It took me a little while to figure out a strategy for cooking and posting a new recipe from this cookbook once a week, but now I really look forward to it. I’m very excited to see what the new recipes are for next month. Part of participating in this cooking club is that none of the complete recipes are posted, but if you would like them, a great cookbook to pick up is this one! Around My French Table: More Than 300 Recipes from My Home to Yours
from Dorie Greenspan. I know Border’s had a great coupon this weekend and you can pick it up for $25.64 at Amazon (just follow the link!). That’s a fantastic price and well worth it for this hefty cookbook full of great French recipes. Check out some of the other great food bloggers who are participating here
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Sounds like you survived, even with all the issues you had on this one. We loved this cake too and I had it for breakfast a couple of times!
I think you should make this cake again…If the sugar is boiled at a high enough temperature, it will turn amber quickly…and, yes, you don't want the semolina mixture to be too thick or with lumps…but no matter what, I'm happy you liked the flavor, and you might like it more with dates or nuts…fun to experiment. But…your photo looks quite nice…better than I thought it would be from your write-up. Always fun to try new recipes.
Glad you made it through this one. I think changing up the add-ins is a great thought. I really think dates or figs + almonds would be wonderful.
It looks really good. Your substitution ideas are making me want to try this recipe again!
Oh yes, I liked this one, too and mine never really got what I would call amber but, it was delicious as it was. Thank you for commenting on my blog!