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French Semolina Cake Recipe
Ash Tyrrell

French Semolina Cake Recipe

I have to admit, making this French Semolina Cake was like a delicious trip down memory lane. I grew up enjoying semolina pudding, but this French version took it to a whole new level. It’s light, creamy, and perfect for serving chilled with a touch of caramel or fresh fruit
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Total Time 55 minutes
Ingredients Method Notes

Ingredients
  

  • Milk – 500ml; whole milk works best for a creamy texture but oat or nut milk can work too.
  • Semolina – 100g; fine or medium grind depending on your preferred texture.
  • Sugar – 100g; I often reduce it slightly to suit my sweetness level.
  • Eggs – 2 large separated; gives the cake a light, airy finish.
  • Vanilla pod or extract – 1 tsp; classic flavor or try orange or lemon zest for a twist.
  • Golden raisins – 50g; optional but add natural sweetness and chewiness.
  • Butter – 20g; for greasing the mold and adding richness.

Method
 

  1. First, heat your milk gently in a saucepan until just simmering. Gradually whisk in semolina, stirring constantly to prevent lumps, and cook until thickened.
  2. In a separate bowl, whisk the egg yolks with sugar until light and creamy. Carefully fold this mixture into the warm semolina base for a smooth, rich consistency.
  3. If you want a caramelized top, melt sugar slowly in a pan until golden brown. Pour it into your mold immediately to coat the base, giving the cake a beautiful glossy finish.
  4. Whisk egg whites to stiff peaks and gently fold them into the semolina mixture. This adds lightness and airiness to your cake without compromising the creamy texture.
  5. Pour the mixture into the prepared mold and bake at 180°C (160°C fan) for about 30-35 minutes. Let it cool, then chill in the fridge for at least 2 hours before serving.

Notes

  • I always use fresh milk instead of UHT for a richer flavor.
  • Be patient while whisking semolina into milk; it ensures a smooth texture.
  • Folding egg whites gently is key; I sometimes use a spatula and slow motion to avoid deflating.
  • If adding raisins, soak them briefly in warm water or juice to keep them plump