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In the culinary world, some recipes are more than just a collection of ingredients; They are portals to memories, emotions and stories. Semolina and raisin cake belongs to this category of foods charged with nostalgia and tenderness. This recipe, which is halfway between a traditional cake and a fluffy flan, is a celebration of tastes and textures that evoke the sweet moments of childhood.
The special thing about this cake is its key ingredient: durum wheat semolina, which, combined with raisins, creates a unique taste experience. The semolina, with its granular texture, transforms under the action of heat and milk into a soft and tender paste, while the raisins, previously soaked in rum, bring a sweet and fragrant touch. This combination creates a perfect balance between the firmness of a cake and the creaminess of a flan.
Ingredients
1 litre of milk
3 eggs
100g raisins, previously soaked in amber rum
150g fine wheat
semolina 30g butter
150g caster
sugar 1 sachet of vanilla sugar
For the caramel:
60g caster
sugar 1 tablespoon water
Read more on the second page
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