Peruvian Semolina Cakes with Warm Tiramisu Sauce
A twist on traditional semolina cakes, served with a warm and gooey tiramisu sauce. Inspired by Peruvian flavors.
Ingredients
- ●1 1/2 cups Semolina
- ●1 cup Granulated Sugar
- ●2 Large Eggs
- ●1/2 cup Unsalted Butter, melted
- ●1 tsp Vanilla Extracthigh-quality extract
- ●1 cup Tiramisu Sauce (see below)
Instructions
- 1
Preheat oven to 375°F (190°C). Grease a 9-inch (23cm) round cake pan.
- 2
In a medium bowl, whisk together semolina, sugar, and a pinch of salt.
- 3
In a large bowl, whisk together eggs and melted butter.
- 4
Add the whisked egg mixture to the semolina mixture and stir until just combined.
- 5
Pour the batter into the prepared pan and smooth the top.
- 6
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 7
Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
- 8
To serve, slice the cake and top with a generous amount of warm tiramisu sauce.
- 9
Tiramisu Sauce: In a small saucepan over medium heat, combine 1 cup of heavy cream, 2 tablespoons of unsweetened cocoa powder, and 2 tablespoons of granulated sugar.
- 10
Stir until the sugar dissolves and the mixture comes to a simmer.
- 11
Reduce the heat to low and let the sauce simmer for 5 minutes or until it thickens slightly.
- 12
Stir in 1 tablespoon of unsalted butter and 1 teaspoon of vanilla extract.
- 13
Let the sauce cool slightly before serving.