Directions: |
Directions:Preheat the oven to 350º grease 9x13 pan with olive oil.
Syrup:
1. Combine sugar, water, and lemon juice in a small saucepan. Stir together and bring to a boil and cook until dissolved.
2. Remove from heat and stir in the rose water and cool.
Cake:
3. Combine all of the wet ingredients in a mixing bowl and whisk until smooth.
4. Whisk the dry ingredients together and add them to the wet ingredients. Whisk together until incorporated.
5. Pour the batter into the prepared baking pan, cover with a kitchen towel, and set aside for 1 hour so that the semolina grains soften and absorb the liquid.
6. Bake in the center rack of the oven for 35-45 minutes or until golden on top and a toothpick inserted in the center of the cake comes out clean.
7. Remove the cake from the oven and poke it all over with a toothpick.
8. Pour cooled syrup over cake and set aside at room temperature to allow syrup to absorb.
9.Cover the cake with plastic wrap and chill overnight.
Custard:
10. Bring milk and salt to a simmer over medium heat.
11. With hand mixer, combine sugar, corn starch, cream, and egg yolks in a large bowl and whisk together for a few minutes until thick and pale yellow.
12. Slowly, temper hot milk into the egg mixture one ladle full at a time while mixing.
13. Pour back into the saucepan and cook over low heat, whisking constantly until thickened.
14. Remove from heat and add butter and vanilla extract. Whisk well.
15. Strain the custard into a bowl and cover with plastic wrap. Refrigerate until cold.
16. Whisk the custard together to lighten it up and spread it over the top of the cake.
Generously sprinkle the top of the cake with ground cinnamon. |
This recipe for Semolina Cake with Custard: Politiko Thessalonikis is from