Do you remember that dessert we used to eat warm in a bowl, standing right next to the stove because we didn’t have the patience to wait? Semolina cake with raisins is exactly that: a recipe that doesn’t try to impress, but hits the spot with every bite. Five pantry ingredients. Why make it complicated?
Ingredients :
- Fine semolina — It’s the fine semolina that gives this melting texture. Medium semolina gives a grainier, less creamy result. Get the finest you can find—the kind sold for desserts, not for couscous.
- Whole milk — Don’t skim here. Whole milk brings the richness and creaminess that make all the difference. With skimmed milk, the texture is firmer and much less indulgent.
- Raisins — Get Zante currants if you can find them—they are small, concentrated in flavor, and blend better into the batter. Otherwise, classic sultanas work very well.
- Orange blossom water — The little trick that changes everything. A tablespoon in the soaking water for the raisins, and the whole cake takes on a discreet but deep fragrance. Not more, otherwise it dominates everything else.
