This is a lovely greek cake using semolina. The texture is coarser due to the semolina than what you're probably used to, but it is delicious and toothsome. Soaked in a light syrup and served with some whipped cream on the side, it is a dessert worthy of any occasion.
- 2 cups all-purpose flour
- 3 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 6 eggs, separated
- 1 cup sugar
- 1 1⁄2 cups butter
- 1 orange zest, of
- 1 teaspoon vanilla extract
- 1 cup orange juice
- 1 cup semolina or 1 cup cream of wheat
- 1⁄2 cup blanched and slivered almonds (good) (optional)
For the Syrup
- 3 cups sugar
- 2 cups water
- 1⁄2 cinnamon stick (optional)
- 2 tablespoons brandy
- whipped cream, to serve on the side
- Preheat oven to 350F.
- Butter and flour a 13 X 9 inch pyrex baking pan.
- Sift flour, baking powder and salt.
- In large electric mixer bowl, beat egg whites until frothy.
- Gradually beat in 1/2 cup of the sugar.
- Continue beating until very stiff and glossy.
- Set meringue aside.
- Beat egg yolks, remaining sugar, and butter until very light and fluffy.
- Add orange rind and vanilla.
- Beat in dry ingredients alternately (slowly, on a low speed) with orange juice and semolina until incorporated.
- Fold in meringue.
- Turn into prepared pan and sprinkle with almonds.
- Bake for 40-50 minutes, or until it tests done.
- For syrup: Boil sugar, water and cinnamon stick for 8 minutes.
- Add brandy and remove cinnamon stick.
- Pour hot syrup over cooled cake.
- Cool and cut into squares.
- Serve with a dollop of whipped cream.