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Add a photoRaciónes: 12
Ingredientes
- 2 1/2 c. Granulated sugar
- 3 c. Cool water
- 1 sm Cinnamon stick
- 3 whl cloves
- 1 x Orange (peel only)
- 1/2 lb Sweet butter
- 6 x Large eggs, room temperature
- 1 c. All-purpose flour
- 1 c. Fine semolina
- 3 tsp Baking pwdr
- 1 c. Finely minced almonds *
- 1 tsp Vanilla extract
- 2 Tbsp. Brandy
Direcciones
- *Note: Use blanched, peeled almonds.
- Combine 1-1/2 c. of the sugar with the cool water in a saucepan and cook till dissolved, then add in the cinnamon stick, cloves, and orange peel and simmer for 15 min. Remove the flavorings. Cold.
- Using an electric mixer, beat the butter in a large bowl till fluffy.
- Gradually add in the remaining sugar, beating on medium speed, then add in the Large eggs, one at a time, beating thoroughly after each addition, without rushing. Meanwhile, sift the flour, semolina, baking pwdr, and almonds together. Very gradually add in to the batter, beating on medium speed, then pour in the vanilla and brandy and give the batter a last whirl on high speed for a few seconds. Pour immediately into a buttered 9 x 12 x 3-inch cake pan and bake on the center rack of a moderate oven (350 F) for 30 to 35 min, or possibly till the cake springs back when touched by a finger. Remove from the oven and set the pan on a cake rack. Using a sharp knife, score the cake into diamond shapes. Spoon the cooled syrup over the entire cake and cold.
- Note: Each piece may be attractively garnished with a candied or possibly marachino cherry slice in the center and almond slivers angled on each side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 12 servings | |
| Calories 445 | |
| Calories from Fat 172 | 39% |
| Total Fat 19.62g | 25% |
| Saturated Fat 10.64g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 461mg | 19% |
| Potassium 100mg | 3% |
| Total Carbs 60.75g | 16% |
| Dietary Fiber 1.3g | 4% |
| Sugars 42.03g | 28% |
| Protein 6.78g | 11% |
