HAPPY BLACK FRIDAY! If you’re reading this, then you must be on your way to a sale, coming back from a sale or waiting in line to pay for your sale items! Or, you could be like me and you’re doing your Black Friday shopping online/having others get things for you while they’re out. Yeah, I’m that girl.
Anyway, for my final November ffwD recipe, I chose the caramel-topped semolina cake. End with the sweet stuff, right? This recipe piqued my interest because I’m not too familiar with Cream of Wheat. I admit I’ve never actually tasted it. I was an oatmeal girl growing up. Still am.
So, of course when I went to the store to buy semolina or Cream of Wheat, there were nothing but “family-size” boxes for entire families. Seeing as I’m a single gal and was unsure whether I’d like Cream of Wheat, I thought the best option would be to buy the smallest box of single-serving packets I could find.
This posed another dilemma: to purchase original or flavored Cream of Wheat. Since I didn’t know how Cream of Wheat would taste, I was on the fence. Unflavored is just that, unflavored and thus, no motivation for me to eat it later. Brown sugar flavor would possibly entice me to make a bowl for breakfast, but how would this affect the cake, which is the primary purpose for the purchase. In the end, I decided to get the brown sugar flavored variety so I could at least try and eat it for breakfast. Plus, I’ve seen pictures of plain Cream of Wheat with butter on it, and it kind of made me gag a little.
Preparing the batter was a bit perplexing because I had many things on my mind. While I was waiting for the Cream of Wheat to thicken, I was puzzled as to how thick it was supposed to be. I was distracted by the warm brown sugar smell being emitted. I was worried about whether this cake would flip out of the pan as my metal cake pans have all seemed to go yucky on me all at the same time and I was reduced to using a glass 9-inch pie plate.
To be honest, I was probably over-thinking this cake. (Hey! I’m an attorney! I get paid to over-think!) However, I’ll chalk it up to the unfamiliarity of the main ingredient instead. I think the cake ended up a little flatter that supposed to be, but it was delicious and pretty similar to the picture! My sister tasted it and said she could do without the fruit. In addition to my concern over the Cream of Wheat, I had purchased a bag of dried mixed fruit, so I painstakingly took out all the dark raisins and left the golden raisins, pineapple, apple and apricots. Not wanting to waste the rest of the bag, I gave the leftover dried fruit to my sister’s girlfriend. She liked the cake. But, our consensus was that I should just make flan next time.
This recipe can be found in Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.