Just tasted this beauty I made yesterday.
Usually, it’s not my style to let some freshly baked goods wait on the counter before being honoured by our palates but, by the time it had come to the right temperature, it was getting way too late for me to indulge in such decadence. As a first “fall baking” project, I’m very pleased with the results and I’m sure you’ll be pleased to. The final texture is extremely silky soft and dense, very close to a pound cake but with a nice variation because of the semolina flour.
Cut yourself a slice, toast it the traditional way or put in the oven for a few minutes before devouring it with melted butter or cream cheese spread on top.. It’s worth it.