Torta di Semolino – Semolina Cake Recipe - Great Italian Chefs

Step 1

Soak the sultanas in the rum overnight. Drain, dry with paper towels then dust the raisins with the flour

Step 2

Preheat the oven to 180°C/gas mark 4

Step 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

Step 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

Step 5

Meanwhile, grease a 22cm cake tin and line the bottom with greaseproof paper

Step 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

Step 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