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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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4 oz. butter or margarine
8 oz. caster sugar
4 eggs lightly beaten
4 oz. ground almonds
1 tsp. ground cinnamon, more as desired
8 oz. fine semolina
Syrup:
8 oz. caster sugar
1 cup water
3 tbsp. lemon juice
2 oz. blanched almonds, split
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Directions:
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Cream the butter and the sugar together until soft and creamy. Beat the eggs into the mixture, then add the ground almonds, cinnamon and semolina. Line an 18x28- cm. Swiss/jelly roll tin with greased paper, allowing the paper to stand about 1-inch higher than the tin. Spread the mixture in the tin, decorate with the split almonds, and bake for about 1 hour. (180°C / Gas 4 / 350°F).
Prepare the syrup:
Dissolve sugar and water in a pan and then add the lemon juice and bring to the boil. Simmer for about 5 minutes until reduced slightly. You can add lemon zest if you wish or even a cinnamon stick. Some people add orange zest too. Remove the pan from the heat and allow to cool slightly. Cut the cake into squares and then pour over the syrup. Serve when cooled… if it lasts that long!!
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