Orange and Raisin Semolina Flan

A Mouthwatering Voyage to Flavor Town

Ever wondered what the culinary equivalent of a soulful symphony might taste like? The answer lies in the exceptional Orange and Raisin Semolina Cake, an enchanting medley of citrusy charm and earthy sweetness.

This extraordinary dessert has its roots deeply entrenched in the Mediterranean region. Born amidst the sun-kissed orchards and wind-swept vineyards, it's an emblem of simple yet profound flavors.

Ingredients

• 70 grams of raisins
• A drizzle of orange blossom water
• 1 litre (1000 grams) of whole milk
• 190 grams of caster sugar
• 135 grams of fine semolina flour
• 3 eggs

Preparation time: 25 minutes | Cooking time: 20 minutes | Serves: 4

How to Conjure This Sweet Miracle?

1. Begin by softening the raisins in the orange blossom water. This not only plumps up the dried fruits but also infuses them with an irresistible citrusy fragrance.
2. Meanwhile, bring the milk to a simmer with 100g of the sugar. As the sweetened milk begins to bubble, steadily pour in the semolina flour. Whisk continuously, transforming the mixture into a thick, smooth custard.
3. Next, beat the eggs and integrate them into the semolina mixture. Follow it up by mixing in the orange-soaked raisins.
4. Preheat the oven to 180°C (350°F), Gas Mark 4. Concurrently, caramelize the remaining sugar in a saucepan with a dash of water. Pour this glossy caramel into a 22cm Charlotte mould, ensuring a thorough coating of its sides.
5. Finally, pour the semolina mixture into the caramel-lined mould. Bake it for 20 minutes, let it cool, and then carefully un-mould the cake.
6. Nutritional Snapshot per Serving (Weight: Approx. 350g)

• Calories: 520 kcal
• Carbohydrate Content: 78g
• Cholesterol Content: 155mg
• Fat Content: 15g
• Protein Content: 15g
• Saturated Fat Content: 6g
• Sodium Content: 150mg
• Sugar Content: 42g
• Trans Fat Content: 0g
• Unsaturated Fat Content: 5g

A Stellar Ensemble for Your Semolina Cake

An Orange and Raisin Semolina Cake pairs splendidly with a scoop of creamy vanilla ice cream or a dollop of tangy Greek yogurt. It's a harmonious blend of flavors that can make any dessert aficionado swoon.

Tweaking the Recipe

Having trouble sourcing some ingredients? Worry not! Swap the orange blossom water with freshly grated orange zest, and the caster sugar with regular granulated sugar or honey. You could also substitute the whole milk with plant-based milk for a dairy-free variant.

The Secret Sauce to a Perfect Semolina Cake

To get the most out of your Orange and Raisin Semolina Cake, always use fine semolina for a smoother texture. And remember, caramel can burn quickly, so keep a vigilant eye while preparing it.

Wrapping Up the Culinary Saga

Creating an Orange and Raisin Semolina Cake is more than just following a recipe—it's about immersing oneself in an unforgettable culinary journey that tantalizes your taste buds.

Frequently Asked Questions

What's the optimal semolina-to-liquid ratio for a semolina cake?

The general rule of thumb is to maintain a 1:5 ratio. For this recipe, 135g of semolina is used for 1 litre of milk, yielding a cake with a moist yet firm texture.

Can I use other dried fruits in this recipe?

Absolutely! While raisins are traditionally used, feel free to experiment with dried cranberries, apricots, or even mixed dried fruits for a different twist.

How can I ensure my cake doesn't stick to the mould?

Coating the mould with caramelized sugar not only adds a sweet crust but also aids in easy unmoulding. Also, allowing the cake to cool before unmoulding helps.

Can this cake be stored for later use?

Yes, you can store the Orange and Raisin Semolina Cake in an airtight container and refrigerate it for up to a week.

How to reheat the cake without drying it out?

Reheating slices in a microwave for 20-30 seconds at medium power should do the trick. Remember, it's just reheating, not cooking.