Torta di semolino – semolina cake

Semolina, confusingly called semolino in Italian, is used a lot in Italian cuisine. It’s the coarsely ground flour of durum wheat (triticum durum), one of the oldest types of wheat still in use today. A finer grade of flour, known as semola is used to make dried pasta and some varieties of fresh pasta, usually without egg.

This semolina cake recipe is adapted from one in the 19th century classic cookbook La scienza in cucina e l’arte di mangiar bene by Pellegrino Artusi. It has a delicate, creamy flavour lent by the process of cooking the semolina in milk, and caramel notes from the cane sugar.

It’s an easy-to-make cake which you could serve in slices for afternoon tea, or with whipped cream or gelato for a tasty dessert.