Go Back

French Semolina Cake (Gâteau de Semoule)

Jill Colonna
A classic chilled French dessert made with semolina, milk and eggs. Based on Bernard and Dominique Loiseau's recipe with less sugar, it's an easy semolina cake that's budget-friendly, make-ahead and delicious served with raspberry coulis, crème anglaise or toasted nuts.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast, Brunch, Dessert
Cuisine French
Servings 8 people
Calories 186 kcal

Equipment

Ingredients
  

  • 1 litre (1.75 pints/ 4 cups) whole milk or milk of your choice
  • 125 g (4.5oz/ ⅔ cup) semolina fine
  • 1 vanilla pod/bean or ¼ teaspoon vanilla extract or powder
  • 3 eggs (organic)
  • 50 g (2oz/¼ cup) sugar
  • 1 tablespoon golden raisins (optional)
  • ¼ teaspoon sea salt fleur de sel

Instructions
 

  • Cut the vanilla pod down the middle using a sharp knife and scrape out the seeds. In a large saucepan, heat the milk with the vanilla pod and its seeds (or powder/extract) and salt. Rain in the semolina and stir constantly with a wooden spoon until thickened for about 10 minutes. Add the golden raisins if using.
  • Preheat the oven to 200°C/400°F (180°C fan/Gas 6) and grease the tin with a little butter.
  • In a large bowl, whisk together the eggs with the sugar until light and creamy. Add the hot semolina to this mixture and stir until well combined.
  • Pour into the prepared tin and bake for 25-30 minutes. Leave to cool on the counter then refrigerate for 2-4 hours.
    When ready to serve, upturn the mould on to a serving plate.

Notes

To serve: Serve chilled with a classic French Crème Anglaise and top with toasted nuts, dried fruits or berries. Also delicious with raspberry coulis, mango sauce or cherry sauce.
Storage: This tastes even better next day and keeps for up to 4 days in the refrigerator an airtight container.
Optional Caramel Version: For a traditional finish, add a thin layer of caramel to the base of the mould before pouring in the semolina mixture. New to caramel? Follow my step-by-step French crème caramel recipe for an easy method.
Citrus Variations: alternatively, grate in the zest of an unwaxed lemon or orange zest to replace the vanilla, adding to the milk at the beginning of cooking. I also love to add ½ teaspoon of orange blossom water in step 3 and a dusting of cinnamon.
Semolina: In the USA, semolina is often sold as semolina flour or durum semolina. For this recipe, use fine semolina for the smoothest texture, although medium semolina also works well.

Nutrition

Calories: 186kcalCarbohydrates: 25gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 76mgSodium: 144mgPotassium: 253mgFiber: 1gSugar: 13gVitamin A: 292IUVitamin C: 0.1mgCalcium: 167mgIron: 1mg
Keyword cheap family desserts, French dessert, pantry recipes, semolina pudding
Tried this recipe?Let us know how it was!