This delightful French cake, known as gâteau de semoule, is a simple yet elegant dessert that showcases the rich, buttery flavor of semola flour, which is finely ground semolina.Traditionally baked in a loaf or round pan, our version is baked in brioche à tête pans for elegantly fluted individual treats that are topped with Crème Anglaise and a dollop of fruit preserves just before serving.French Semolina Cake Print Recipe Pin Recipe Makes 5 (4-inch) cakes Ingredients  2 cups (480 grams) whole milk, divided½ cup (76 grams) semola flour*¼ teaspoon kosher salt2 tablespoons (28 grams) unsalted butter, room temperature1 large egg (50 grams), separated and room temperature6 tablespoons (72 grams) granulated sugar, divided1½ teaspoons (9 grams) vanilla bean pasteCrème Anglaise (recipe follows)Apricot preserves*, to serve InstructionsIn a medium heavy-bottomed saucepan, heat 1 cup (240 grams) milk over medium-high heat just until bubbles begin to form around sides of pan, 5 to 7 minutes.

(Do not boil.)In a medium bowl, whisk together semola, salt, and remaining 1 cup (240 grams) milk until well combined.Add semola mixture to hot milk in pan.Cook over medium-high heat, whisking constantly, until mixture is thickened and begins to bubble, 5 to 6 minutes.

Remove from heat, and whis

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