Sunday, 15 May 2016

Caramel semolina cake (gâteau de semoule au caramel) with lemongrass & star anise

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Caramel semolina cake (gâteau de semoule au caramel) with lemongrass & star anise 


Inspired by the French classic dessert gâteau de semoule au caramel, a milk and semolina based pudding cake with a layer of dark caramel sauce. My recipe for caramel semolina cake is flavoured with lemongrass and star anise by gently infusing the spices in the milk as it comes up to the boil.

I love trying out and testing new recipes at home here at De Tout Coeur Limousin. It's creative, a great way to relax and there's usually something good to eat as a result of it too! 

A really quick, economical and easy to make dessert, just make sure you keep stirring the semolina when it comes to the boil to avoid lumps. A good recipe to prepare and make ahead too. Bon appetit! 


Caramel semolina cake (gâteau de semoule au caramel) with lemongrass & star anise 


ingredients:
125g fine semolina
125g caster sugar
1 litre milk 
1 lemongrass stalk roughly chopped 
1 star anise
1 tsp mild flavoured/vegetable oil

for the caramel sauce:
6 tbsp sugar
2 tbsp water

method:

lightly oil a 9 inch/23 cm shallow glass/heatproof dish.

to make the caramel sauce gently heat up the sugar and water and simmer until a golden brown caramel colour. Watch carefully, but don't stir the mixture to avoid the sugar crystallizing. When the caramel sauce is ready pour it carefully into the oiled serving dish

bring the milk to the boil with the sugar, star anise and lemongrass stalk and simmer for a few minutes before taking off the heat and sieving out the lemongrass and star anise.

bring the milk back up to a gentle boil and add the semolina stirring/whisking constantly for 6-7 minutes until the semolina is cooked and thickened up.

pour into your dish, on top of the caramel, smooth the top and leave to cool for at least 4 hours or overnight in the fridge. 

to serve turn out the semolina cake using a plate held over the top of the dish. Serve in slices with spoonfuls of the caramel sauce and maybe some creme fraiche on the side.  



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16 comments:

  1. I haven't seen a semolina cake before. It looks lovely

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    1. it's like a set semolina pudding - really quick and easy to make.

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  2. Another one I absolutely want to try, those flavours sound incredible, and it looks so good!

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    1. thanks so much - and really easy too :)

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  3. That looks delicious - and a much better use for semolina than school dinners! #happyandhome

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    1. I have definitely discovered a new liking for semolina since cooking it in this way.

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  4. What a great sounding cake. Our family loves milk puddings so I can imagine this would be very happily accepted. I really like the sound too of the flavouring you've brought to the semolina cake. Pinning.

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    1. thanks Angela - we love milk based puddings too, let me know if you give this recipe a go...

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  5. This sounds amazing! I've never heard of the semolina and caramel combination before, but it is definitely a fantastic looking cake and I can only imagine how yummy it is. Thanks so much for linking up to #HowtoSunday x

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    1. Thank you Jenny - it's a classic dessert over here in France. I added a little twist with the star anise and lemongrass flavours.

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  6. I love this idea and the spices and am fairly sure I have some semolina too.

    Thanks for sharing with #creditcrunchmunch

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    Replies
    1. it's one of our favourites - make it quite often for dinners with friends and family

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  7. You always have such delicious and original recipes Ema, I love the addition of star anise and lemongrass to this French classic. Thanks for linking to #AllAboutFrance

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    1. thanks so much. Such an interesting link up - always fun to take part :)

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  8. This looks fabulous. I will have to give it a try and add it to my dessert repertoire.

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    Replies
    1. Can definitely recommend it - one of our regulars here :)

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