Saturday, June 14, 2008

Gâteau de semoule (semolina cake)

3/4 fine semolina
2 cups milk
3 Tbsp sugar
2 eggs,
1/4 cup sliced dried apricots
2 tsp butter

Heat the milk until little bubbles form at the edges, then add semolina in a thin stream, whisking. Cook over moderate heat, whisking constantly for 10 minutes, until the mixture looks like cream of wheat. Remove from the heat and add butter, eggs, sugar and apricots and whisk until well mixed.

Pour the batter into a non-stick pie pan and spread it evenly with a spatula. Bake at 375° for 25-30 minutes or until golden brown on top.

Serve warm or at room temperature.

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