Gâteau de Semoule aux Agrumes (Semolina and Citrus Cake) Recipe-
- 6 oz. (170g) fine semolina flour
- 17 oz. (500ml) whole milk
- 4 eggs
- 2 oz. (120g) sugar
- 1 orange
- 1 lemon
- ¼ tsp. salt
- Preheat your oven to 180°C.
- Grate zest from the orange and lemon skins and set aside.
- Squeeze the juices out of the orange and lemon into a small bowl, stir together, and set aside.
- Place the semolina flour in an ovenproof, large bowl.
- Bring the milk to a boil in a cooking pot. As soon as it boils, take pot off the burner and pour the milk over the semolina, little by little, stirring continuously, until well blended and smooth.
- Pour the mixture into the cooking pot and cook over medium-low heat, stirring continuously, until the batter becomes thickened.
- Take the pot off the burner and stir in the orange and lemon zest, citrus juices, and ¼ tsp. of salt.
- Now add in the eggs, one at a time, beating each one into the batter thoroughly until well combined, then add some honey to taste.
- Your Gâteau de Semoule aux Agrumes batter is now ready to be baked. Pour the batter into a lightly greased (or sprayed with non-stick oil) bundt cake pan, and place in the preheated over to bake for about 30 to 35 minutes, or until the top is turning a pleasant light brown. If a toothpick poked deep into the center comes out clean, the cake is done.
- Take the pan out of the oven and set aside, allowing it to cool to room temperature before removing the cake from the bundt pan.
- Turn the pan upside down over a cake platter, and tap the bottom of the pan. The cake should plop out of the pan and onto the platter. Place it in the refrigerator and chill chill it well before serving—at least 2 hours, 3 is even better.
- To serve, slice your Gâteau de Semoule aux Agrumes into wedges, place the wedge on a dessert plate, and drizzle a little honey over the slice.
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