Italian Semolina Cakes with raisins
Italian Semolina Cakes with raisins. Book: https://www.gutenberg.org/ebooks/24407 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…
- 100 g semolina
- 450 ml halal-certified milk
- 2 piece eggs
- 65 g sugar
- 25 g halal-certified butter
- 5 g lemon zest
- 30 g raisins
- Rinse raisins and drain. Heat oven to 175 °C and grease four 200 ml ramekins with 5 g butter.
- Simmer milk, semolina, sugar and remaining butter for 5–7 minutes, stirring, until thick and tender. Cool to lukewarm for 15 additional minutes.
- Beat eggs and stir into the semolina with lemon zest and the variation ingredient. Divide into the ramekins.
- Bake 25–30 minutes until set and the centre reaches 71 °C. Cool, then serve one per person. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
- Photo: Zserghei — Wikimedia Commons, CC BY-SA 3.0. Source: https://commons.wikimedia.org/wiki/File:Semolina_cake.jpg Licence: https://creativecommons.org/licenses/by-sa/3.0 Resized and converted to JPEG; no crop. Semolina cake illustration; this formula uses individual ramekins and different additions.
Original modern halal adaptation and ingredient variation inspired by Maria Gentile, The Italian Cook Book, dish family: Italian Semolina Cakes.