Torta di semolino – semolina cake
This classic torta di semolino or semolina cake, is understated and elegant in appearance but big on flavour. The soft semolina sponge is a home to decadent rum-soaked raisins, just the thing for an afternoon tea pick-me-up.
Ingredients
Torta di semolino
- 100g of sultanas
- 4 tbsp of rum
- 1 tbsp of plain flour
- 500ml of milk
- 65g of semolina
- 10g of unsalted butter
- 65g of cane sugar
- 50g of ground almonds
- 2 eggs
- icing sugar
Method
1
Soak the sultanas in the rum overnight. Drain, dry with paper towels then dust the raisins with the flour
2
Preheat the oven to 180°C/gas mark 4
3
Bring the milk to the boil in a saucepan. Turn down the heat then sprinkle the semolina on top. Stir the semolina in with a balloon whisk and cook for about 5 minutes until the mixture has thickened, whisking all the time to avoid lumps
4
Remove from the heat, add the butter and stir until it has melted. Stir in the sugar and ground almonds. When the mixture is completely combined, leave the to cool for about 10 minutes
5
Meanwhile, grease a 22cm cake tin and line the bottom with greaseproof paper
6
Beat the eggs then stir them into the mixture until fully combined. Add the sultanas, mix well, then transfer to the cake tin and bake for 45 minutes
7
Allow the cake to cool then remove it from the tin and sprinkle with icing sugar. Serve with tea or a fine Italian espresso coffee. Alternatively, serve with a quenelle of gelato as a dessert
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Torta di semolino – semolina cake
