This semolina cake with caramel is a classic dessert that is popular in many countries. It has a light and fluffy texture, and the caramel sauce adds a nice sweetness to the dish.
- 2 eggs
- 3/4 cup sugar
- 1/2 cup butter, melted
- 1/2 cup semolina flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 cup brown sugar
- 1/4 cup cream
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.
- In a large bowl, whisk together the eggs and sugar until light and fluffy. Add in the melted butter and mix until combined.
- Add in the semolina flour, baking powder, and salt. Mix until just combined.
- Pour into prepared pan and bake for 30 minutes.
- Meanwhile, prepare the caramel sauce. In a small saucepan over medium heat, melt the butter. Add in the brown sugar and cream, stirring until completely melted and combined. Bring to a simmer for 2 minutes, stirring occasionally.
Once the cake is done baking, poke holes all over it with a fork or skewer. Pour the caramel sauce over top of the cake while it is still hot. Let cool before serving.