Friday, November 12, 2010
FFwD - caramel-topped semolina cake
Oh caramel…you are quickly becoming my arch-nemesis. I decided to double the caramel after reading others comments about the recipe not producing very much. The first attempt looked good, but wait, “Poof!”…too dark. I had better taste to see. Why do I keep sticking my fingers in hot caramel! Yuck. Second try. Doubled the recipe again. Stirred it into a frothy mess trying to keep it from burning. Stirred so much that most of the sugar just crystallized around the sides of the pot. Didn’t even get enough sauce to cover the bottom of the pan. Third attempt. Kept the recipe as is and voilà! Perfect.
As you can see the turn out on to the plate did not go so well either but that’s ok, I was just happy to have it done and to see some delicious looking caramel sauce. The ‘cake’ itself was very easy to make and I’ve been enjoying the cream of wheat as my morning meal for a couple of weeks now. I skipped the raisins, as I didn’t have any on hand.
I am glad I was eager to taste this as it turns out I really enjoyed it while it was still a bit warm but once it came to room temperature it was too eggy for me. Looking forward to trying Dorie’s roast chicken for les paresseux (lazy people) this weekend…and with the mess of pots full of hardened caramel sauce waiting for me in the kitchen it sounds like the type of recipe I need!