Pumpkin Semolina Cake
Serve this pudding-like cake warm with lightly sweetened crème fraîche or whipped cream. If you don't devour this dessert when first served, it's still delicious the next day at room temperature. Prep: 20 minutes; Bake: 50 minutes.
- 2/3 cup milk
- 1/3 cup firmly packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 cup semolina flour*
- 6 tablespoons unsalted butter, softened
- 3/4 cup canned pumpkin
- 1/2 cup all-purpose flour
- 3/4 teaspoon baking powder
- Pinch of salt
- 6 eggs, separated
- 3/4 cup sugar, divided
- 1. Preheat oven to 350°. Lightly grease a 9-inch springform pan, and dust with flour. Wrap outside of pan halfway up sides with aluminum foil, and place in a heavy-duty roasting pan.
- 2. Combine first 5 ingredients in a small saucepan, and bring to a simmer over medium heat. Slowly whisk in semolina flour until smooth. Remove from heat, and place in a large bowl to cool. Add butter and pumpkin, stirring well.
- 3. Sift together all-purpose flour, baking powder, and salt in a medium bowl; fold into pumpkin mixture until incorporated.
- 4. Beat egg yolks and 1/2 cup sugar at medium speed with an electric mixer until light yellow and fluffy, about 3 minutes. Clean mixer blades, and beat egg whites in a separate bowl at high speed with an electric mixer until frothy. Gradually add remaining 1/4 cup sugar, and beat to form stiff peaks. Fold yolk mixture into pumpkin mixture; gently fold in egg whites.
- 5. Pour batter into prepared pan, place in a water bath, and bake at 350° for 50 to 55 minutes or until set in the center.
- *Available in most supermarkets, semolina flour is made of wheat that's ground more coarsely than regular flour.
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