Saturday, November 13, 2010

Caramel Topped Semolina Cake

The mere mention of Cream of Wheat brings back childhood memories of cold mornings made warmer by a steamy bowl of cream of wheat drizzled with a little honey. I still love the stuff and everytime I eat it wonder why I don't have it more often.

The Caramel Topped Semolina Cake uses cream of wheat, or farina, as its base. Not really a cake, but more of a flan/custard this was one of the November recipes for French Fridays with Dorie. I found farina in the bulk bins for next to nothing (who knew?) and had the rest of the ingredients on hand. Super simple and rustic, I wasn't sure about this one and it has received mixed reviews. I decided to halve the recipe and used four ramekins to make mini cakes. I unmolded one and was a bit disappointed that the caramel didn't drip down the sides of the cake but decided that wasn't such a bad thing since I burnt the caramel a bit and it was a little bitter. Overall, I enjoyed this one and found it to be a pleasant surprise!
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  1. Good idea about halving the recipe, especially if you're unsure. Great photo!

  2. Love the idea of making little mini cakes! YUM

  3. Great tip on buying farina in bulk bins! After making this cake, I've been eating Cream of Wheat like crazy. Nice photo!


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