Description
Citrus-infused gateau semoule from France delights palates with delicate semolina pudding. Lemon essence and subtle sweetness create a perfect dessert experience you will savor to the last delightful spoonful.
Ingredients
Scale
- 3 eggs
- 250 mL (8.5 fl oz) milk
- 150 g (5.3 oz) fine semolina
- 100 mL (3.4 fl oz) water
- 100 g (3.5 oz) sugar
- 50 g (1.8 oz) additional sugar
- 1 zest of untreated lemon
- 1 juice of untreated lemon
- ½ lemon juice
- 50 g (1.8 oz) melted butter
- 1 packet chemical yeast (11 g or 0.4 oz)
- 1 pinch of salt
Instructions
- Preparation: Butter and flour a 20 cm round cake pan, then preheat the oven to the appropriate temperature for baking.
- Egg Mixture: Whisk eggs and sugar vigorously until the mixture becomes pale and voluminous, creating a light, airy base for the gateau.
- Liquid Integration: Incorporate melted butter, milk, lemon zest, and lemon juice into the egg mixture, stirring continuously to produce a smooth, homogeneous liquid foundation.
- Batter Formation: Fold semolina flour, chemical leavening agent, and salt into the wet ingredients, blending carefully to create a silky, uniform batter without overmixing.
- Baking Process: Pour the batter evenly into the prepared pan, then place in the preheated oven and bake until a skewer inserted into the center comes out clean and the surface turns a rich golden brown, approximately 35-40 minutes.
- Cooling and Finishing: Remove the gateau from the oven and allow it to cool completely within the pan, which helps stabilize its structure and preserve its moisture-rich texture.
Notes
- Prevent Over-Mixing: Fold semolina flour gently to maintain a light, airy texture without developing tough gluten strands that could make the cake dense.
- Temperature Precision: Use room temperature eggs and milk to ensure smooth batter integration and even baking throughout the gateau.
- Zest Intensity: Finely grate lemon zest to maximize citrus essential oils, enhancing the aromatic flavor profile without introducing bitter white pith.
- Cooling Technique: Let the cake rest in the pan after baking to allow residual heat to complete the cooking process and stabilize the delicate semolina structure.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 240
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg