Ingredients
For the semolina cake
- 600 g of whole milk
- 50 g of unsalted butter
- 200 g of whole liquid cream
- 120 g semolina (medium grain)
- 65 g of honey
- 2 medium sized eggs
- 15 g orange blossom water
- 120 g apple juice
- 40 g currants
For the caramel
- 200 g sugar
- 100 g hot water
Preparation
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In a saucepan, mix 500 g of milk, butter, cream and bring to the boil. Add the semolina and cook for 3 minutes at a simmer. Transfer to a mixing bowl and leave to cool.
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Preheat the oven to 170°C (gas mark 5-6), fan-assisted.
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In a saucepan, bring the apple juice to a boil. Pour it over the grapes so that they double in volume.
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Once the semolina is cold, add the honey, the remaining 100g of whole milk, the eggs and the orange blossom water, then mix with a whisk. Add the raisins.
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Make a dry caramel by melting the sugar over low heat. When it is a nice brown color, deglaze with hot water, stirring vigorously so that it does not burn.
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Line the bottom of a 20 cm long dish with 150 g of caramel, then pour in the semolina mixture. Bake for 15 min.
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Let stand for 1 hour 30 minutes at room temperature. When serving, add a little caramel on top.
