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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I found this somewhere on the internet and am going to use it for a project in my Latin class. Looks delicious! I'm not sure about the size of the pan or the number of servings. I think I'd use an 8x8 Pyrex dish. I'm still trying to figure out the formatting on submitting recipes :p. This recipe is for a cake and syrup. The ingredients for the syrup begin with the caster sugar. Ingredients:
100 g sugar |
3 tablespoons oil |
2 lemons, finely grated zest of |
4 large eggs, lightly beaten |
225 g semolina |
2 teaspoons baking powder |
100 g ground almonds |
7 tablespoons milk |
100 g caster sugar |
200 ml water |
2 lemons, juice of |
Directions:
1. Combine sugar, oil, and lemon zest, then gradually whisk in the eggs.
2. Fold in the semolina, baking powder, ground almond and milk, mixing well.
3. Pour into the prepared pan and bake in a preheated 160 C (320 F) oven for 30-35 minutes or until just set and golden.
4. Let cake cool in pan.
5. While the cake is baking, make the syrup by boiling the sugar in water until clear and syrupy.
6. Add lemon juice and return to a rapid simmer, cooking for another few minutes.
7. Poke the cake all over with a skewer and then spoon the warm syrup, a little at a time, letting it soak into the cake.
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