This wood-fired creation is baked in cast iron, right on the grill and is very versatile. The fruit can be easily switched out based on availability or personal taste. I used peaches for mine but plums, blueberries, strawberries or a combo of fruit would be great.
Semolina Cake with Peaches and Smoked Whipped Cream
Equipment
- 10.25 inch Cast Iron Skillet
- whisk
- Grill or smoker
Ingredients
Fruit Topping
- 4 each peaches peeled, sliced, pits removed
- 1/2 cup blueberries optional
- 2 Tbsp granulated sugar
- 1 Tbsp cornstarch
- 1 Tbsp lemon juice
- 1/8 tsp salt
Semolina Cake
- 1 cup whole milk
- 2 each eggs
- 5 Tbsp butter melted and divided
- 1 1/2 tsp vanilla extract or vanilla bean paste
- 3/4 cup organic semolina
- 3/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt (fleur de sel)
- 2-3 Tbsp sparkling sugar or turbinado sugar for topping
- 2 Tbsp powdered sugar optional, for topping
Smoked Whipped Cream
- 1 cup heavy whipping cream cold
- 1/4 cup powdered sugar
- 2 Tbsp Traeger Smoked Simple Syrup
Instructions
Fruit Toppping
- In a small bowl, mix the cornstarch and sugar together to prevent it from clumping.
- In a medium bowl, place the sliced peaches and top with the lemon juice, salt and sugar and cornstarch mixture. Gently toss to cover the fruit, and set aside.
- You can mix in the optional blueberries, or reserve them to top the cake after baking.
Semolina Cake
- Preheat your grill or oven to 350F.
- Melt 2 tbsp of the butter and coat the bottom of a 10.25 inch cast iron skillet.
- In a large mixing bowl, whisk the eggs, 3 Tbsp melted butter, and vanilla.
- In another bowl, combine the dry ingredients: semolina and all-purpose flour, baking powder, and salt.
- In two or three additions, add the dry ingredients to the egg mixture alternately with the milk, and whisk to combine between each addition.
- Pour the batter into the prepared cast iron skillet.
- Arrange the fruit on the top of the cake batter in desired pattern, and pour any remaining juice over the top of the fruit.
- Top with sparkling or turbinado sugar.
- Bake on the grill at 350F for 40-45 minutes, or until a toothpick inserted comes out with just a few crumbs and the edges are golden brown.
- Allow to cool before serving and top with a sprinkle of powdered sugar and reserved blueberries, if desired.
Smoked Whipped Cream
- In a bowl, whisk the heavy cream until soft peaks form.
- Add in the powdered sugar and whisk until stiff peaks just start to form.
- Add the Traeger Smoked Simple Syrup and whisk to combine.
- Serve with Semolina Cake, and refrigerate any leftovers.
