Semolina Cake

* Exported from MasterCook II *

Semolina Cake*

Recipe By : Susie Jacobs - Recipes from a Greek Island
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Greek

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup All-Purpose Flour
1/2 Teaspoon Baking Powder
1 1/3 Cups Semolina Flour*
4 Large Eggs -- separated
1/2 Cup Sugar
1/2 Cup Olive Oil
2 Lemons -- zest only, finely
-- grated
1/2 Teaspoon Almond Extract
1/2 Cup Orange Juice
1 Teaspoon Vinegar
1 Pinch Cream Of Tartar
1/2 Cup Slivered Almonds -- blanced
Syrup:
3/4 Cup Sugar
2 Lemons -- zested and juiced
1/4 Teaspoon Almond Extract

Make the syrup ahead. Combine the sugar, lemon zest and jice and 1 1/2 c
ups
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 se
molin
a. Beat the egg yolk, sugar, olive oil, lemon zest, and almond extract
together until pale and creamy. Beat in the flour mixture, splashing wit
h
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 pou
r
the chilled sryup over it.

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