Ingredients: 125 g butter, softened,150 g sugar,4 eggs, yolks separated from whites,500 g sour milk or buttermilk,½ tsp vanilla extract,400g semolina,1 Tbs baking powder,100 g flaked almonds for topping,200 ml water,200 g sugar,Juice of 2 lemons
Instructions:
- For the syrup mix all ingredients, bring to the boil, then reduce the flame and cook over low heat for 5 minutes. Set aside to cool.
- Beat butter and sugar for 4 minutes until light and creamy.
- Stir in egg yolks one at a time, combine.
- Add sour milk, vanilla extract and semolina mixed with baking powder.
- Mix and combine.
- Beat the egg whites into stiff peaks. Gradually add to the semolina mixture, lightly stirring after each addition until completely combined.
- Line with parchment paper a baking rectangle shape (about 25x25cm) and cover evenly with the cake batter.
- Bake the cake in a preheated oven at 180C for about 35 minutes or until done (the trick with a toothpick).
- Prick the still hot cake with a toothpick and pour the cooled syrup over it. Leave the cake in a pan until cool, then sprinkle with flaked almonds.
- Cut the cake into squares and serve.
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