CREAM OF WHEAT BUNDT CAKE
- 1 cup of 2% milk
- 1 cup of semolina
- 3 eggs
- 4 tbspns. of sugar
- 4 thick slices of fresh ginger
- 1 stick of fresh vanilla
- 1 tspn. of cinnamon
- ¼ cup of raisins or other dried fruit preferred
- 1 tablespoon of honey
- 1 bar of chocolate
- a pinch of salt
This Galician-style Bundt cake is a very old but very quick and simple dessert. Dating back to the 1500’s, it is a medieval recipe said to be one of the favorite desserts of Poland’s Queen Anna Jagiellonka.
To make the cake:
- Begin by separating the egg whites from the egg yolks into a medium sized kitchen bowl. Make sure none of the egg yolk gets inside the whites (this would hinder the next step in the process).
- Next, beat the egg whites with mixer. Add a pinch of salt in the middle of the process to help the egg whites to stiffen. You’ll know the whites are done when they’ve turned into a thick, foam-like consistency.
- Add the 4 tablespoons of sugar into the egg whites one by one, continuing to mix.
- Once sugar is mixed in, come back to the egg yolks and add them in one by one, all the time continuing to mix.
- Then, sift in the semolina and stir into the batter thoroughly.
- Add in the dried fruit (raisins and/or other preferred dry fruit and nuts).
- Give the batter a few final stirs with a large kitchen spoon.
- Prepare a Bundt cake pan by greasing it thoroughly with butter and sifting over the butter with a bit of remaining semolina. This will ensure that the cake does not stick to the pan while baking.
- Pour the batter into the cake form and place in the oven set to 320º Farenheit. Bake for approximately 30 minutes or until it achieves a golden-brown color on top.
Prepare the glaze:
- Pour the 2% milk into a small saucepan.
- Scrape out the seeds from the vanilla bean and add into the milk as it begins to heat.
- Add in the cinnamon.
- Cut the fresh ginger into 4 thick pieces and add into the milk as well
- Finally add a tablespoon of honey.
- Continue to stir the glaze, blending all the ingredients thoroughly, until warm; but, do not let the mixture come to a boil.
Prepare the topping:
- Fill a medium saucepan halfway with water and let it come to a boil.
- Place a heatproof kitchen bowl over the top of the saucepan.
- Take 1 full bar of dark chocolate and crumble into the bowl to melt.
- Stir with a spatula until chocolate has fully melted.
Finish and serve:
- Remove the cake from the oven and let cool.
- Transfer the cake onto a serving plate and begin to add the milky glaze over the top, continuing to pour it evenly over the surface.
- Once the cake has thoroughly absorbed the liquid decorate the top with the melted chocolate.
Serve and enjoy!