caramel topped semolina cake ~ dorie greenspan's recipe

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt,

more pudding than cake. i like it very much! my mom will definitely love it too..

source: martha stewart

For The Cake

·         2 cups whole milk

·         1/4 teaspoon salt

·         1/3 cup farina or Cream of Wheat <-- semolina flour

·         1/3 cup sugar

·         1 teaspoon pure vanilla extract

·         2 large eggs, lightly beaten

·         1/2 cup plump, moist golden raisins or other dried fruits cut into small pieces

For The Caramel

·         Scant 1/2 cup sugar

·         Squeeze of fresh lemon juice

·         Creme Anglaise ß optional

Directions

1. Preheat oven to 350 (175C) degrees with a rack set in the center.
2. Make the cake: Place milk and salt in a medium saucepan and bring to a boil over medium-high heat; immediately reduce heat and stir in farina. Cook according to package directions, stirring and adjusting heat as necessary, until thickened. Remove from heat and stir in sugar and vanilla; let stand until cooled slightly, about 15 minutes.
3. Make the caramel: Place an 8-inch round cake pan in oven to preheat. Place sugar, 1/4 cup water, and lemon juice in a small skillet or saucepan over high heat. Stir until sugar is moist and bring to a boil. As sugar begins to caramelize, carefully swirl pan to heat sugar evenly. Cook until sugar begins to turn dark amber in color, about 5 minutes. Remove cake pan from oven and pour caramel into pan, tilting pan to evenly coat; set aside.
4. Cake: Stir eggs and raisins into farina mixture and pour into prepared caramel-cake pan. Transfer to oven and bake until firm, puffed up, and a knife inserted into the center comes out clean, 25 to 35 minutes.
5. Invert a rimmed serving plate over cake pan and, working carefully (caramel will be very hot), turn pan over onto plate and lift it off; caramel will run down the sides of the cake.
6. Let cake cool to room temperature before serving.

cak!!! nampak kismis terkeluar kat tepi ;)