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Recipe by
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.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: 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)
Step 2 of 6: Then add (optional) raisins to taste, softened in brandy or rum, also incorporating the liqueur
Step 3 of 6: 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
Step 4 of 6: 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
Step 5 of 6: Remove from the bain-marie and let cool
Step 6 of 6: The cooking time and degrees refer to a static electric oven
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In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving286 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 884 kJ211 kcal | 309 kJ74 kcal |
| Fat | 0.69 g | 0.24 g |
| of which saturated fatty acids | 0.37 g | 0.13 g |
| Carbohydrates | 39.96 g | 13.96 g |
| of which sugars | 13.71 g | 4.79 g |
| Fibre | 1.26 g | 0.44 g |
| Protein | 13.28 g | 4.64 g |
| Salt | 0.11 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
