Baked semolina cake is frankly underrated. It costs little, requires little effort, and yields that kind of golden, melt-in-your-mouth dessert that makes you believe you spent the afternoon in the kitchen.
Ingredients :
- Fine semolina — It gives the cake structure and absorbs the milk to create that thick, soft, and slightly creamy texture. Choose fine semolina rather than medium, otherwise the dessert will be grainier under the spoon.
- Whole milk — It brings the softness and round flavor that make the difference in such a short recipe. If you use semi-skimmed milk, the cake will be slightly less rich; for a plant-based version, almond or coconut milk works well, with a more pronounced flavor.
- Eggs — They bind the mixture and help the cake set once cooled. Fold them in off the heat, into lukewarm semolina, otherwise they might coagulate and leave unpleasant little bits.
- Butter — It rounds out the texture and gives that milky aroma that comes out especially when the cake is still warm. Use good quality unsalted butter, or replace it with plant-based margarine for a dairy-free version.
