This treat is a holiday or wedding dessert, but delicious any time. It is a dense sponge cake soaked in syrup.
Ingredients
Syrup:
Cake:
Preparation
To make the syrup:
Step 1
Bring sugar, water, and lemon juice to a boil, simmer 15 minutes. Cool.
To make the cake:
Step 2
Beat the egg yolks, sugar and lemon rind with an electric beater for 5 minutes or until pale yellow. Wash and dry the beater.
Step 3
Fold the semolina and flour into the beaten yolks until well blended. Set aside.
Step 4
Beat the egg whites with the clean beater until stiff. Alternate gently folding the egg whites and the melted butter into the yolk and flour mix.
Step 5
Pour batter into a well greased and floured 9x12 inch or 10x12 inch baking pan. Bake in a preheated 350°F oven for 40 minutes, or until a pick inserted in the center comes out clean.
Step 6
Pour the syrup over the hot cake. Let it stand for several hours until the syrup is absorbed and the cake is cool.
Step 7
Cut the cake into squares. Serve with whipped cream and sprinkle nuts on top.
