This cake is prepared with semolina, the coarse powder that is left over once flour is produced. It’s a good source of fibers and proteins, and it is particularly easy to digest.
In Italian cuisine, semolina is used for a variety of preparations: from savoury baked goods, like the Apulian Focaccia or the Mustazzeddu – the Sardinian Pizza, to desserts like the Seadas – Sweet Sardinian Dumplings… and like this cake!
To know more about semolina, refer to our Comprehensive Guide to Italian Flours: Different Kinds, Classification & Use.
Serves: 6 (fills a Ø24 cm cake mould) | Preparation time: 30 mins | Cooking time: 50 mins
- Semolina: 250 g
- Brown sugar: 200 g
- Butter, unsalted: 100 g
- Raisins: 60 g
- Pine nuts: 30 g
- Whole milk or soy milk: 400 ml
- Water: 400 ml
- Eggs: 2
- Lemon zest: of about 1 lemon
- Icin sugar: as needed
Pre-heat the oven to 180°C.
Place the raisins in a bowl with lukewarm water and leave them to soak for 20 to 25 minutes.
Beat up the eggs and set them aside.
Mix the milk, the water, the sugar and the lemon zest in a pot, then bring it to a boil. As soon as it starts boiling, add the semolina; keep whisking the mixture until the semolina has absorbed all the liquid, then remove the pot from the stove and leave it to cool down at room temperature.
Tip: Make sure the semolina mixture is cold before proceeding to the next step! Otherwise, pouring the eggs over warm semolina will cause them to cook.
Squeeze the raisins in your hand to get rid of as much water as possible, then add them to the semolina, along with the butter and the eggs. Mix well.
Pour the dough into a cake mould, level it surface with a spatula and sprinkle some sugar and pine nuts on top.
Bake at 180°C for about 50-60 minutes or until the suface of the cake turns golden.
Leave the cake to cool down, then garnish it with some icing sugar and serve it.
Tip: To make this cake even more scrumptiuous, add to the dough different kinds of dried fruit or even some chocolate chips!