I can’t tell you how tempted I am to do a little creative editing with my photos, and let you think that my latest French Fridays with Dorie recipe came out picture perfect. But, I feel like it would be a lie… right?
This week I tackled a recipe which the rest of the crew completed back in November of last year, Caramel-Topped Semolina Cake. The picture in Dorie’s book looked very tasty, the reviews from the other bloggers were positive, I already had all of the ingredients in my fridge & cupboards, seems like it should be a no-brainer right?
And it really is a very easy recipe. A quick caramel sauce is swirled into the bottom of a cake pan, topped with semolina pudding, and baked in the oven for half an hour or so. Easy right? Turn the finished cake onto a serving plate and… doh, might have forgotten to run a knife around the cake before this last step… let’s just say I’m glad that we were not serving this cake to company.
So my cake did not come out picture perfect, but I did manage to salvage a couple nice slices and the aesthetic mishap certainly did not take away from the taste. Dorie recommends that the cake be served with creme anglaise, which sounds delicious, but I didn’t plan ahead and was missing a few key ingredients. Instead I topped the cake with a little cognac spiked whipped cream and, YUM!
We will definitely be making this one again.