Florentine Semolina Cake

Torta di semolino fiorentina - tortaoragione.it

Florentine Semolina Cake

Prep Time40 minutes
Cook Time35 minutes
Servings: 6
Ingredients for a 22 cm (8-9 in) tart pan

Ingredients

For the shortcrust:

  • 140 g butter 4.9 oz
  • 100 g sugar 3.5 oz
  • 40 g egg yolks approx 2 (1.4 oz)
  • 220 g flour 7.8 oz
  • grated lemon zest ½ lemon
  • pinch of salt

For the semolina filling:

  • 350 g milk 12.3 oz
  • 100 g sugar 3.5 oz
  • 70 g semolina 2.46 oz
  • 1 egg
  • 1 egg yolk

For the chocolate ganache:

  • 100 g cream 3.5 oz
  • 100 g dark chocolate 3.5 oz

Instructions

For the shortcrust:

  • In the bowl of the stand mixer fitted with paddle attachment (or in a large bowl if done by hand) put the cold butter cut in cubes and the sugar. Work quickly at low speed in order to mix the ingredients.
  • Add the egg yolks and the pinch of salt, and work again briefly.
  • Once the yolks are absorbed add the flour. Let the mixer run at low speed just enough for the flour to be incorporated.
  • Briefly knead the dough and form a flat disc. Wrap in cling film and refrigerate for at least 3 hours.

For the semolina filling:

  • Put the milk in a small pan on medium heat. Immediately add the sugar and stir.
  • As the milk starts warming up slowly add the semolina while continuously stirring.
  • When the cream thickens transfer in a large bowl and let it cool off.
  • Add the eggs and mix well. Set aside.

Baking the cake:

  • Preheat the oven at 180° C (355° F).
  • On a slightly floured surface roll out the shortcrust dough and score it randomly with a fork.
  • Place the shortcrust on top of the tart pan and remove the excess dough.
  • Put the semolina filling inside the pan and level with a spatula.
  • Bake for about 35 minutes. Time may vary due to the oven, so check it at about 30 minutes.
  • Let it cool off.

For the chocolate ganache:

  • Chop the dark chocolate and put it in a large bowl.
  • Heat the cream and when it starts to boil, pour it over the chocolate. Mix well until smooth, but do not whisk in order not to incorporate air.
  • Pour over the semolina filling, rotating the pan in order to evenly spread the ganache.
  • Let it stabilize in the fridge before serving.
Did you try this recipe?Mention @tortaoragione and tag #tortaoragione!

Related posts

Florentine Semolina Cake

Marco

Torta Barozzi Chocolate Cake

Marco

Chocolate and Raspberry Cake

Marco

Zelten

Marco

Chocolate Orange Cake

Marco

Mochas

Marco

Pink Grapefruit and Cinnamon Cheesecake

Marco

Easy Homemade Tiramisu

Marco

Babà in the Jar

Marco

Chocolate Ricotta Roll Cake

Marco

Leave a Comment

Recipe Rating