Semolina cake

A moist and gentle cake – a traditional dessert in Tuscany, actually (where it is called torta di semolino). This cake goes very well with fruit purees and fruit sauces, or tea and coffee.

Ingredients

500 ml milk
70 g semolina (made from durum wheat)
50 g caster sugar
50 g ground almonds
2 eggs
pinch of salt
knob of unsalted butter

Method

Preheat the oven to 180°C. Grease a round spring form tin with butter and line the bottom with greaseproof paper; set aside. In a saucepan bring the milk to the boil, add the semolina while stirring, reduce heat slightly and continue to cook (while stirring) until the mixture is thickened, approximately 5 minutes. Add the sugar, ground almonds and knob of butter, carry on stirring until butter has melted and the sugar is dissolved. Remove from the heat and set aside to let the mixture cool slightly, about 5 minutes. In a bowl, whisk the eggs, add eggs to the semolina mixture while whisking the semolina mixture, whisk until well combined. Pour into the prepared cake tin, bake for 45 to 50 minutes. When ready, remove cake from tin and let cool. Dust with icing sugar when cooled (optional).