French Semolina Cake (Gâteau de Semoule) Recipe

Introduction

French Semolina Cake, or Gâteau de Semoule, is a delicate and comforting dessert with a creamy texture and a hint of vanilla. This classic treat features tender semolina cooked in milk, combined with eggs and caramel for added richness and flavor. It’s perfect for a simple, elegant finish to any meal.

Ingredients

• 1 litre (1.75 pints / 4 cups) whole milk (or milk of your choice)
• 125 g (4.5 oz / 2/3 cup) semolina (fine or medium)
• 1 vanilla pod/bean (or 1/4 tsp vanilla powder/extract)
• 2 large eggs, separated (organic preferred)
• 100 g (3.5 oz / ½ cup) sugar
• 1 tbsp golden raisins (or dried cranberries)
• 150 g (5.5 oz / ¾ cup) sugar (for caramel)
• 3 tbsp water (for caramel)

Instructions

1. Step 1: Cut the vanilla pod lengthwise and scrape out the seeds. In a large saucepan, bring the milk, vanilla pod, and seeds (or vanilla powder/extract) to a boil.
2. Step 2: Gradually add the semolina to the boiling milk, stirring constantly with a wooden spoon. Cook for about 10 minutes until thickened, then add the golden raisins.
3. Step 3: In a large bowl, whisk the egg yolks with 100 g sugar until light and creamy. Pour the hot semolina mixture into the yolks while whisking to combine. Set aside to cool, stirring occasionally to prevent skin formation.
4. Step 4: To make the caramel, combine 150 g sugar and 3 tbsp water in a saucepan over medium heat. Boil without stirring until the mixture turns a rich brown color and smells caramelized, about 5 minutes. Remove from heat and pour into the bottom of your baking mold.
5. Step 5: Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
6. Step 6: Whisk the egg whites separately until stiff peaks form. Gently fold them into the cooled semolina mixture until well combined.
7. Step 7: Pour the batter over the caramel in the mold. Cover with foil and bake for 25-30 minutes.
8. Step 8: Allow the cake to cool on the counter, then invert the mold onto a serving plate. Refrigerate until ready to serve.

Tips & Variations

• For extra flavor, try adding a splash of orange blossom water or lemon zest to the semolina mixture.
• If you prefer, substitute dried cranberries for the golden raisins for a tangier bite.
• Ensure you stir the semolina constantly while cooking to avoid lumps and sticking.
• The caramel layer is optional but adds a lovely contrast and sweetness—don’t rush the caramel stage to avoid burning.

Storage

Store the French Semolina Cake covered in the refrigerator for up to three days. It’s best served chilled, so allow it to sit out for a few minutes before serving or enjoy it straight from the fridge for a refreshing dessert. Avoid freezing, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, you can use any milk you prefer, such as almond, soy, or oat milk, but whole milk will give the creamiest texture.

What if I don’t have a vanilla pod?

You can substitute with 1/4 teaspoon of vanilla extract or vanilla powder, which will still provide a lovely aroma and flavor.

French Semolina Cake (Gâteau de Semoule) Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 116 reviews

This French Semolina Cake, or Gâteau de Semoule, is a creamy, delicate dessert made by cooking semolina in rich vanilla-infused milk, then combining it with whipped egg whites and caramel for a light, textured treat. Baked to perfection and typically served chilled, it offers a subtly sweet and comforting finish to any meal.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 to 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Semolina Cake

• 1 litre (1.75 pints/4 cups) whole milk (or milk of your choice)
• 125 g (4.5oz/2/3 cup) semolina (fine or medium)
• 1 vanilla pod/bean (or 1/4 tsp vanilla powder/extract)
• 2 large eggs (separated, organic preferred)
• 100 g (3.5oz/½ cup) sugar
• 1 tbsp golden raisins (or dried cranberries)

Caramel

• 150 g (5.5oz/¾ cup) sugar
• 3 tbsp water

Instructions

1. Cook the Semolina: Cut the vanilla pod lengthwise and scrape out the seeds. Heat the milk in a large saucepan, adding the vanilla pod and seeds or vanilla powder/extract. Bring to a boil, then gradually sprinkle in the semolina, stirring constantly with a wooden spoon to prevent lumps. Cook for about 10 minutes until thickened. Stir in the golden raisins.
2. Prepare the Egg Mixture: In a large bowl, whisk the egg yolks with 100 g sugar until the mixture is light and creamy. Slowly add the hot semolina mixture to the yolks, whisking or stirring continuously to combine well. Set aside to cool, stirring occasionally to prevent a skin from forming.
3. Make the Caramel (Optional): In a separate saucepan, combine 150 g sugar and 3 tbsp water over medium heat. Allow it to boil without stirring, carefully watching as it bubbles for about 5 minutes until the caramel turns a deep brown and emits a rich aroma. Remove from heat immediately and pour into the bottom of the baking mold to coat it evenly.
4. Preheat Oven: Set your oven to 200°C (180°C fan)/400°F/Gas Mark 6 to get ready for baking the cake.
5. Whip Egg Whites: Using an electric hand whisk or stand mixer, whip the egg whites until they form stiff peaks. Gently fold these into the cooled semolina and egg yolk mixture until fully incorporated for a light texture.
6. Bake the Cake: Pour the combined mixture over the caramel in the mold. Cover the mold with foil to prevent excessive browning and bake in the preheated oven for 25 to 30 minutes. Once baked, remove from oven and leave to cool at room temperature.
7. Finish and Serve: Once cooled, carefully invert the mold onto a serving plate to release the cake with the caramel topping visible. Refrigerate until chilled and ready to serve, which enhances the custardy texture and flavors.

Notes

• Using a vanilla pod provides a richer vanilla flavor, but vanilla extract or powder works as a convenient substitute.
• If you prefer a nutty texture, toasted almonds can be sprinkled atop before baking.
• The caramel step is optional but adds a deliciously contrasting flavor and glossy finish.
• Fine semolina is preferred for a smoother texture but medium semolina works well too.
• Be sure to fold the egg whites gently to keep the cake airy and light.
• This cake can be served with fresh berries or a dollop of whipped cream for extra indulgence.

Keywords: French semolina cake, Gâteau de Semoule, semolina dessert, vanilla semolina cake, caramel semolina cake, baked semolina pudding