Semolina cake with milk syrup

Semolina cake with milk syrup – a simple yet flavorful delicacy, perfect for starting the day or enjoying a sweet snack at any time. This cake is a wonderful combination of the fluffy texture of semolina and the sweetness of milk syrup, with a subtle hint of vanilla and lemon. Without a doubt, it will quickly become a favorite recipe in your kitchen!

Total preparation time: 1 hour (30 minutes preparation, 30 minutes baking)
Number of servings: Approximately 8-10 servings

Ingredients

For the base:
- 6 large eggs
- 1 tablespoon sugar
- 16 tablespoons semolina
- 50 g raisins
- 2 teaspoons rum
- A pinch of salt

For the syrup:
- 850-900 ml milk
- 5 tablespoons sugar
- 1 vanilla pod or 1 teaspoon vanilla extract
- Grated zest of one lemon

Preparation

1. Preparing the raisins: Start by placing the raisins in a small bowl and adding the rum. Let them soak for about 15 minutes to absorb the flavor. This will add a touch of sophistication to your cake.

2. Separating the eggs: In a large bowl, separate the egg whites from the yolks. It is essential that the bowl for the egg whites is clean and dry to achieve perfect foam. Add a pinch of salt to the egg whites, which will help stabilize the foam.

3. Beating the egg whites: Use an electric mixer to beat the egg whites until they form foam. Start at a low speed, then gradually increase it, adding the sugar gradually. Continue mixing until you achieve a glossy and firm meringue.

4. Combining the ingredients: In another bowl, beat the egg yolks and add the semolina. Mix well until the semolina is completely incorporated. Then, add the drained raisins (making sure to remove excess rum) and fold gently.

5. Combining the mixtures: Using a spatula, gently fold the meringue into the semolina mixture, being careful to retain the air in the egg whites. This step is crucial for achieving a fluffy cake.

6. Baking: Preheat the oven to 180°C (350°F). Line a baking tray (approximately 30x20 cm) with baking paper. Pour the mixture into the tray and level the surface with the spatula. Bake the cake for 30 minutes or until golden and a toothpick inserted in the center comes out clean.

7. Preparing the syrup: While the cake is baking, prepare the syrup. In a saucepan, add the milk, sugar, vanilla, and lemon zest. Bring to a medium heat, stirring occasionally, until the sugar dissolves completely. Do not let it boil too much, just allow it to thicken slightly.

8. Finishing the cake: Once the cake is baked, remove it from the oven and pour the hot syrup over it, ensuring it is evenly distributed. Let the cake absorb the syrup for 20-30 minutes. If you have patience, allow it to cool completely to enhance the flavors.

9. Serving: Cut the cake into squares or rectangles and serve as is or with a dollop of cream or Greek yogurt. This dessert pairs wonderfully with a cup of freshly brewed coffee or aromatic tea.

Practical tips

- Choosing semolina: Use good quality semolina, preferably from durum wheat, for better texture.
- Flavors: You can experiment with various flavors by adding cinnamon or nutmeg to the syrup for an extra aromatic touch.
- Vegan option: You can replace the eggs with a mixture of flaxseed and water (1 tablespoon ground flaxseed + 2.5 tablespoons water = equivalent of one egg) and the milk with a plant-based alternative.

Nutritional benefits

This semolina cake with milk syrup is a source of protein from the eggs and contains carbohydrates from the semolina, providing long-lasting energy. The raisins add fiber and antioxidants, and the milk is a good source of calcium. Of course, moderation is key, considering the sugar content.

Frequently asked questions

1. Can I use other fruits instead of raisins?
Yes, you can replace raisins with other dried fruits like apricots or figs, or even with chocolate pieces for a more decadent version.

2. How long can the cake be stored?
The cake keeps well in an airtight container in the fridge for 3-4 days. You can also freeze it for longer storage.

3. Can it be made without rum?
Of course! If you do not consume alcohol, you can omit the rum or replace it with vanilla or almond extract.

Surely, the semolina cake with milk syrup will bring a touch of warmth and joy to your days. Share this recipe with your loved ones and enjoy the moments spent together in the kitchen!

 Ingredients: For the base: 6 eggs, 1 tablespoon sugar, 16 tablespoons semolina, 50g raisins, 2 teaspoons rum, salt. For the syrup: 850-900 ml milk, 5 tablespoons sugar, vanilla, lemon zest.

 Tags:  semolina cake