Quick Semolina Cakes with Raisins

📝 Ingredients

• 500 ml semi-skimmed milk
• 80 g fine wheat semolina
• 80 g raisins
• 2 eggs
• 1 tsp vanilla extract
• ½ unwaxed lemon (zest)
• ½ tsp ground cinnamon
• 1 pinch of salt
• 5 g unsalted butter (for the ramekins)

🍴 Utensils

• Large microwave-safe bowl
• Whisk
• 4 ramekins
• Small bowl
• Fine grater
• Knife

📖 Steps

1. Generously butter the inside of the 4 ramekins with your fingertips or a brush, not forgetting the bottom: this is what will let you turn the cakes out cleanly once cold.
2. In the large bowl (at least 2 litres, as the milk rises as it heats), mix the milk, vanilla extract, finely grated lemon zest, cinnamon and salt. Heat for 4 min at 900 W (5 min at 700 W), until the milk is very hot and steaming.
3. Take the bowl out using oven gloves, sprinkle in the semolina while whisking constantly to avoid lumps, then add the raisins. Return to the microwave for 2 min, take out and stir well, scraping the bottom and sides.
4. Cook for another 1 min, then stir again: the semolina should have absorbed almost all the milk and formed a thick porridge. If it's still runny, cook for another 30 seconds. Leave to cool for 3 min.
5. Beat the eggs in the small bowl. Whisk in 3 tbsp of the hot semolina to warm them gently, then pour everything back into the large bowl, stirring briskly: the eggs mustn't set into lumps.
6. Return to the microwave for 1 min in two 30-second bursts, stirring in between, until the mixture is very thick, glossy and comes away from the sides. It's the cooked egg that will make the cake hold its shape.
7. Divide straight away between the ramekins, pack down with the back of a spoon and smooth the surface. Leave to cool for 10 min at room temperature, then at least 30 min in the fridge, until the cakes are firmly set.
8. To turn out, run the knife blade all around each ramekin, place a plate on top, flip over in one movement and tap the bottom. Serve cold, or warmed for 20 seconds in the microwave.