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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
2 cups semolina |
8 eggs |
1 cup butter |
2 cups sugar |
1 cup blanched and chopped almonds |
1 tablespoon cinnamon |
3 cups water |
3 cups sugar |
1/2 lemon |
Directions:
1. Beat the butter with the sugar.
2. Add the eggs and continue beating, until frothy.
3. Then add the semolina, the cinnamon and the almonds.
4. Mix them well, until mixture is not lumpy.
5. Spread the mixture evenly in a buttered pan and bake in a medium oven for 30 minutes.
6. Then remove the cake from the oven and cut it into square shaped pieces, while it is still in the pan.
7. In the meantime prepare the syrup as follows: In a pot, boil the sugar, the water and the lemon juice for 10 minutes.
8. Pour the syrup, scalding hot, over the cake, while the cake is still lukewarm.
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