Semolina cake is a traditional Italian dessert, typical of northern cuisine. It has a soft and delicate texture, thanks to the use of semolina and milk. Vanilla adds an irresistible aromatic touch. Perfect to enjoy for breakfast or as a dessert after a meal.
Heat the milk and with the remaining ingredients make a soft porridge that is left to warm up slightly (it hardens a bit as it cools)
Then add (optional) raisins to taste, softened in brandy or rum, also incorporating the liqueur
In a separate bowl, beat 5 eggs and 140 g of sugar well, then add them to the 'porridge' being careful not to deflate the eggs
Pour the mixture into the previously caramelized mold and bake for about an hour in a preheated oven at 200 degrees in a bain-marie
Remove from the bain-marie and let cool
The cooking time and degrees refer to a static electric oven
Cake mold
Italia
| Energy (kcal) | 73.82 |
| Carbohydrates (g) | 13.96 |
| of which Sugars (g) | 4.79 |
| Fat (g) | 0.23 |
| of which Saturates (g) | 0.13 |
| Protein (g) | 4.64 |
| Fiber (g) | 0.44 |
| Sale (g) | 0.04 |
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