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

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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