I hadn’t taken a very close look at it this recipe until Laurie posted the official November recipes at French Fridays With Dorie, and I was a little surprised to see Cream of Wheat on the list of ingredients. I’ve loved Cream of Wheat since I was little. As far as breakfast food went, it ran a very close second to CoCo Wheats.
Dorie explains in her book that this cake is usually made using a box mix in France, and I have a feeling that hers is superior to that mix.
The base of the cake is Cream of Wheat (farina), milk, sugar, eggs, vanilla, and golden raisins.
Then there’s the lemon-kissed caramel.
These are my three favorite photos of the week. I love them so much, I’m posting them as a triptych AND individually.
Those bubbles are awesome. And SO fun to shoot.
I loved this cake. It reminds me of everything comfort food should be. I just wish my kids had liked it more than they did.
My mom really liked it. So maybe I’ll just save it for when she visits.