Semolina Cake with Zest

Baking and Desserts | Greek cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Semolina cake with zest

Ingredients

Sugar - 21.2 oz
Cinnamon - 1 piece
Citrus Zest Mix - 0.2 oz
Butter - 14.1 oz
Chicken Egg - 6 pieces
Orange juice concentrate - 1 tablespoon
Semolina - 14.1 oz
Cognac - 2 spoons
Chopped almonds - 3.5 oz
Baking Powder - 1 tablespoon

Step by Step guide

Step 1

Combine one and a half cups of sugar, a cinnamon stick, and a small piece of lemon zest in a saucepan with three cups of water and bring to a boil. Cook, stirring, until the sugar is completely dissolved; then simmer for another seven to eight minutes over medium heat. Remove from the heat, add a tablespoon of cognac or brandy, and let it cool.

Step 2

Preheat the oven to 374°F and grease a 20×30 cm baking dish with butter. In a bowl, cream the remaining sugar with the butter until light and fluffy.

Step 3

Separate the egg whites from the yolks, then mix the yolks one at a time into the butter-sugar mixture. After that, add the brandy and the remaining orange juice. In a blender, grind about two-thirds of a cup of almonds into fine crumbs (setting aside at least twelve whole nuts for decoration), then combine them in a separate bowl with semolina and baking powder. Mix this with the butter-egg mixture.

Step 4

In a large bowl, beat the egg whites until soft peaks form, then gently fold them into the batter. Pour the batter into a baking dish and bake for twenty minutes. Next, place almonds on the surface of the cake, gently pressing them in, and bake for another ten to fifteen minutes, until a golden crust forms.