Bobota Greek Corn Cakes With Syrup |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Delcious syrup soaked Greek cake using modern day corn muffin mix. Recipe is very sweet and typical of Greek cakes- something like a cornbread turned into dessert ! Ingredients:
1/2 lb butter softened |
6 tbs. sugar |
6 eggs separated |
2 boxes ( 8.5 oz each ) corn muffin mix |
1 1/4 cups milk |
2 tsp. baking powder |
dash salt |
1/2 to 2 tsp. almond extract |
syrup |
2 1/2 cups water |
3 cups sugar |
3 thick slices of lemon |
1 cinnamon stick |
Directions:
1. Cake: Cream butter and then cream in sugar with 6
2. beaten egg yolks.
3. Add the muffin mix, milk, baking powder, salt and extract.
4. Stir well by hand ( not with mixer ).
5. Beat egg whites stiff and fold into mixture.
6. Place mixture in a greased 10 x 14 inch pan.
7. Bake on a 350F oven about 40 minutes or tested done.
8. Remove from oven and cool in pan until warm.
9. Cut into squares or diamonds.
10. Pour on hot syrup.
11. Sprinkle with almonds.
12. Garnish with maraschino cherries.
13. Note: make syrup while cake is baking.
14. Bring all syrup ingredients to a boil and boil until a thickened syrup
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