Semolina Cake with Zest
Baking and Desserts • Greek
Description
Semolina cake with zest
Ingredients
- Sugar 20 oz
- Cinnamon 1 piece
- Citrus Zest Mix 0 oz
- Butter 15 oz
- Chicken Egg 6 pieces
- Orange juice concentrate 1 tablespoon
- Semolina 15 oz
- Cognac 2 spoons
- Chopped almonds 5 oz
- Baking Powder 1 tablespoon
Step-by-Step Guide
Step 1
Combine one and a half cups of sugar, a cinnamon stick, and a small piece of lemon zest in a saucepan with three cups of water and bring to a boil. Cook, stirring, until the sugar is completely dissolved; then simmer for another seven to eight minutes over medium heat. Remove from the heat, add a tablespoon of cognac or brandy, and let it cool.
Step 2
Preheat the oven to 375°F and grease a 20×30 cm baking dish with butter. In a bowl, cream the remaining sugar with the butter until light and fluffy.
Step 3
Separate the egg whites from the yolks, then mix the yolks one at a time into the butter-sugar mixture. After that, add the brandy and the remaining orange juice. In a blender, grind about two-thirds of a cup of almonds into fine crumbs (setting aside at least twelve whole nuts for decoration), then combine them in a separate bowl with semolina and baking powder. Mix this with the butter-egg mixture.
Step 4
In a large bowl, beat the egg whites until soft peaks form, then gently fold them into the batter. Pour the batter into a baking dish and bake for twenty minutes. Next, place almonds on the surface of the cake, gently pressing them in, and bake for another ten to fifteen minutes, until a golden crust forms.
Step 5
Remove the finished pie from the oven and immediately, while it's still hot, pour the syrup over it.
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