Semolina cakes, caramel

Huile d'olive de Nyons PDO
Subtle flavour
Gâteaux de semoule, caramel
Photo credit: Céline de Cérou
Does semolina cake take you back to your childhood? This recipe is rather nostalgic, melt-in-the-mouth and sweet. We use rum-soaked raisins, but you could easily leave them out or replace them (with dried apricots, prunes or blueberries). And of course, we add a dash of olive oil – in this case, PDO Nyons – for its mild flavour and notes of dried fruit. Enjoy!
A PDO
Preparation
20 min
A PDO
Resting time
2h
A PDO
Cooking time
45 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Vegetarian

Ingredients

A PDO
For 4 personnes
  • 2 eggs
  • 15 g Nyons olive oil PDO
  • 1 l whole milk
  • 70 g sugar
  • 150 g of fine semolina
  • 80 g of raisins
  • ½ c. à café liquid vanilla
  • 1 pincée of salt
  • 5 cl of rum
For the caramel:
  • 100 g sugar

Tip

You can replace the raisins with prunes or dried apricots, chopped into pieces, or with blueberries. As for the olive oil, we recommend a fairly mild variety, such as the PDO Nyons, for example. This olive oil belongs to the ‘subtle flavour’ family, meaning it is made from olives harvested when ripe, with aromas reminiscent of dried fruit and low levels of bitterness and pungency. The PDO Nyons olive oil has aromas of green apple, freshly cut grass and hazelnut, with slightly buttery notes. Other olive oils from the ‘subtle flavour’ family may also be suitable: PDO olive oil from Nice, PDO olive oil from Languedoc, and French olive oils of the Cailletier and Grossane varieties, Tanche...

Instructions

  • Soak the raisins in rum whilst you prepare the rest of the recipe.

  • Make the caramel by heating the sugar with 1 tablespoon of water in a saucepan. When the caramel turns a lovely amber colour, pour it into the base of a round cake tin (or individual ramekins).

  • Pour the milk into a saucepan, add the sugar, salt, vanilla and olive oil. Bring to the boil, then sprinkle in the semolina. Stir with a wooden spoon and cook for 15 minutes over a low heat, stirring regularly.
  • Preheat the oven to 180°C.

  • Beat the eggs as if making an omelette and stir them into the semolina mixture. Add the raisins and rum to the mixture, stirring as you go.

  • Spread the batter into the tin and bake for 30 minutes.

  • Leave to cool, chill, then turn out just before serving.

Tip

You can replace the raisins with prunes or dried apricots, chopped into pieces, or with blueberries. As for the olive oil, we recommend a fairly mild variety, such as the PDO Nyons, for example. This olive oil belongs to the ‘subtle flavour’ family, meaning it is made from olives harvested when ripe, with aromas reminiscent of dried fruit and low levels of bitterness and pungency. The PDO Nyons olive oil has aromas of green apple, freshly cut grass and hazelnut, with slightly buttery notes. Other olive oils from the ‘subtle flavour’ family may also be suitable: PDO olive oil from Nice, PDO olive oil from Languedoc, and French olive oils of the Cailletier and Grossane varieties, Tanche...
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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