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Isabelle’s Semolina Cake

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A classic French farmhouse dessert with a soft cake-meets-custard texture, made from milk, eggs, and semolina, baked over a delicate caramel layer and flavored with vanilla and warm nutmeg.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6–8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • 3/4 cup (150 g) granulated sugar
  • 6 tablespoons granulated sugar (for caramel)
  • 1 teaspoon unsalted butter, melted
  • 3 large eggs
  • 4 cups whole milk (1 liter)
  • 1 vanilla bean, split lengthwise
  • Pinch of sea salt
  • 3/4 cup semolina (about 120 g)
  • 1 tablespoon semolina
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup raisins (75 g)

Instructions

  1. Preheat the oven to 400°F (200°C) and prepare a 6-cup soufflé dish or charlotte mold.
  2. Place 6 tablespoons sugar in a small saucepan over medium heat and allow it to melt slowly, swirling occasionally until it becomes a light golden caramel (about 4–5 minutes).
  3. Quickly pour the caramel into the mold and swirl to coat the bottom evenly. Brush the sides of the mold with melted butter.
  4. In a small bowl whisk the eggs until smooth and set aside.
  5. In a saucepan combine milk, 3/4 cup sugar, and the split vanilla bean. Heat over medium heat until steaming and small bubbles form at the edges.
  6. Remove from heat, cover, and let the vanilla infuse for about 10 minutes. Remove the vanilla bean.
  7. Return the milk mixture to medium heat. When it begins to bubble gently, add the pinch of salt.
  8. Slowly sprinkle in the semolina while stirring constantly. Continue stirring as it cooks and thickens for about 10 minutes until it forms a thick paste.
  9. Remove from heat and immediately whisk in the eggs until fully incorporated.
  10. Stir in grated nutmeg and fold in the raisins.
  11. Pour the mixture into the caramel-coated mold.
  12. Bake for about 45 minutes until puffed and golden on top.
  13. Allow the cake to cool for about 10 minutes, then carefully unmold onto a serving platter.

Notes

  • The cake can be served warm, at room temperature, or chilled depending on preference.
  • If you do not have a vanilla bean, substitute with 1 teaspoon vanilla extract.
  • Chopped dried dates, figs, or apricots can replace raisins.
  • For a richer version, replace 1 cup of milk with heavy cream.
  • A pinch of cinnamon or cardamom can be added for extra warmth.

Nutrition

Find it online: https://savorymomskitchen.com/isabelles-semolina-cake/