Karen Mintzias 2 Lemons; grated zest only
1/2 c All-purpose flour 1/2 ts Almond extract
1/2 ts Baking powder 1/2 c Orange juice
1 1/3 c Fine semolina or farina 1 ts Vinegar; for the bowl
4 lg Eggs; separated 1/16 ts Cream of tartar
1/2 c Sugar 1/2 c Blanched, slivered almonds
1/2 c Olive oil
-SYRUP-
3/4 c Sugar 1 1/2 c -Water
2 Lemons; zested and juiced 1/4 ts Almond extract
Make the syrup ahead. Combine the sugar, lemon zest and juice, and
water in a saucepan. Bring to a boil, simmer for 5 minutes then add
the almond extract. Remove and chill overnight.
Line a 10-inch-square cake pan, that is at least 3-inches deep, with
parchment. Sift together the flour and baking powder, then stir in
the semolina. Beat the egg yolks, sugar, olive oil, lemon zest, and
almond extract together until pale and creamy. Beat in the flour
mixture, splashing with orange juice to moisten it.
Wipe a mixing bowl with a cloth moistened with vinegar, then put in
the egg whites. Beat with the cream of tartar until stiff peaks
form, then fold into the batter. Pour into the pan and sprinkle with
the almonds.
Bake in an oven preheated to 350 F for about 45 minutes until golden
brown. Remove from the oven and, while still hot, cut into squares.
Slowly pour the chilled syrup over it.
Makes 16 slices
Yields
16 servings