A lovely dessert served at Frick Museum cafe: Semolina cake with dark cherries, lemon curd & ginger

M

marilynfl

Moderator
ice cream.

Cake served warm, of course.

(if you listen carefully, you can hear my fork scraping against the plate.)

 
I have a big container of dried, pitted sweet bing cherries soaked in dark Jamaican rum...

...in the fridge. Do you have a recipe link for that cake?

Michael

 
Just saw this Michael. All of my recipes are packed up in boxes, but it was a simple thin cake.

The semolina gives it a grittiness that I like and the cherries weren't very abundant. Maybe three/four pieces in my two inch square piece...which was less than an inch high.

Let me look online. However the key was the complimentary add-ons...the tangy lemon curd (very easy to make) and the mild ginger ice cream. They really made the cherry taste pop.

 
Pat nailed it. I'm gonna start calling her Little GayR. I've got a call into the pastry chef at

The Frick Cafe to correct the recipe and add in the most inportant ingredient: the semolina amount.

 
Had emailed them also and just heard back that it's 1/2 cup semolina flour.

And thank you for the kind words....to be aligned with GayR and her mighty fine search skills is high praise. smileys/smile.gif

 
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