Semolina Cake
Recipe
By : Recipes from a Greek Island
Serving
Size : 12 Preparation Time :1:00
Categories : Dessert
Amount
Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
1/2
C All-Purpose Flour
1/2
Tsp Baking Powder
1 1/3
C FarinaŽ (Cream Of
Wheat)
4
Large Eggs -- separated
1/2
C Sugar
1/2
C Olive Oil
2 Lemon Zest -- finely grated
1/2
Tsp Almond Extract
1/2
C Orange Juice
1
Tsp Vinegar - For The
Bowl
Tsp Cream Of
Tartar - 1/16 Tsp
1/2
C Blanched Almonds --
slivered
Syrup
3/4
C Sugar
2 Lemons -- juiced & zest
1/4
Tsp Almond Extract
Make the
syrup ahead. Combine the sugar, lemon
zest and juice, and 1 1/2 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-square 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
yolks, 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 vinegar, 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 F. for about 45 minutes until golden brown
(see note). Remove from the oven and,
while still hot, cut into squares.
Slowly pour the chilled syrup over it.
Note:
If using a 9x12 in. pan, the cake will be much thinner and will take only about
20 mintues to bake.
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