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 c All-purpose flour
1/2 ts Baking powder
1 1/3 c Semolina flour *
4 lg Eggs -- separated
1/2 c Sugar
1/2 c Olive oil
2 Lemons -- zest only, finely
- grated
1/2 ts Almond extract
1/2 c Orange juice
1 ts Vinegar
1 pn Cream of tartar
1/2 c Slivered almonds -- blanced
Syrup:
3/4 c Sugar
2 Lemons -- zest and juice of
1/4 ts Almond extract
Make the syrup ahead. Combine the sugar, lemon zest, 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" cake pan that is at least 3" 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°F for about 45 minutes
until golden brown. Remove from the oven and, while still hot, cut
into squares. Slowly pour the chilled syrup over it.
