French Semolina Cake (Gâteau de Semoule) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Preheat Oven: Set your oven to 200°C (180°C fan)/400°F/Gas Mark 6 to get ready for baking the cake.
- 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.
- 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.
- 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
