French Semolina Cake with Pistachio Crème Anglaise

Name: French Semolina Cake with Pistachio Crème Anglaise
Yield: makes 12 servings
Ingredients: 3 cups milk; 1 cup sugar; 2/3 cup semolina flour; 6 tablespoons butter, softened; 2 whole eggs, plus 6 separated eggs; 2 teaspoons pure vanilla extract; Pistachio Crème Anglaise; Fresh berries or cherries, for garnish, optional; 1 cup shelled pistachios; 2 cups milk; 1/2 cup heavy cream; 1/4 cup sugar; Pinch of salt; 8 egg yolks; 1/4 teaspoon almond extract

December 14, 2011

I learned this recipe when I spent the summer in the kitchen of the Hotel Sofitel in Paris, some twenty-five years ago. Roland Durand, the chef, graciously accepted me as a stagiare, or apprentice, and I was able to work in all sections of the kitchen, including the butcher shop and bake shop. I love this cake for its texture, which is moist and rich-looking but very light, and for its versatility. It goes with so many different things, but it’s also delicious all by itself. I like to dress it up with a Pistachio Crème Anglaise and some raspberries or tart cherries.

Recipe notes

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