Semolina cake

Yield: 16 Servings

Measure Ingredient
½ cup All-Purpose Flour
½ teaspoon Baking Powder
1⅓ cup Semolina Flour*
4 larges Eggs; separated
½ cup Sugar
½ cup Olive Oil
2 \N Lemons; zest only, finely grated
½ teaspoon Almond Extract
½ cup Orange Juice
1 teaspoon Vinegar
1 pinch Cream Of Tartar
½ cup Slivered Almonds; blanced
\N \N Syrup:
¾ cup Sugar
2 \N Lemons; zested and juiced
¼ teaspoon Almond Extract

Make the syrup ahead. Combine the sugar, lemon zest and jice and 1½ cups water in a saucepan. Bring to a boil, simmer for 5 minutes then add the almond extract. Remove and chill overnight. Line a 10-inch cake pan that is at least 3 inches deep, with baking parchment. Sift together the flour and baking powder, then stir in the semolina. Beat the egg yolk, sugar, olive oil, lemon zest, and almond extract together until pale and creamy. Beat in the flour mixture, splashing with orange juice to moisten it.

Wipe a mixing bowl with a cloth moistened with vingegar, then put in the egg whites. Beat with the cream of tartar until stiff peaks form, then fold into the batter. pour into the pan and sprinkle with the almonds.

Bake in an oven preheated to 350 degrees for about 45 minutes until golden brown. Remove from the oven and, while still hot, cut into squares. Slowly pour the chilled sryup over it.

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