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Ingredientes
- 1/2 c. All-purpose flour
- 1/2 tsp Baking pwdr
- 1 1/3 c. Fine semolina or possibly farina
- 4 lrg Large eggs, separated
- 1/2 c. Sugar
- 1/2 c. Extra virgin olive oil
- 2 x Lemons, grated zest only
- 1/2 tsp Almond extract
- 1/2 c. Orange juice
- 1 tsp Vinegar, for the bowl
- 63/1000 tsp Cream of tartar
- 1/2 c. Blanched, slivered almonds
- 3/4 c. Sugar
- 2 x Lemons, zested and juiced
- 1 1/2 c. -Water
- 1/4 tsp Almond extract
Direcciones
- Make the syrup ahead. Combine the sugar, lemon zest and juice, and water in a saucepan. Bring to a boil, simmer for 5 min then add in the almond extract. Remove and refrigerateovernight.
- Line a 10-inch-square cake pan, which is at least 3-inches deep, with parchment. Sift together the flour and baking pwdr, then stir in the semolina. Beat the egg yolks, sugar, extra virgin olive oil, lemon zest, and almond extract together till pale and creamy. Beat in the flour mix, 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 till 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 min till golden.
- Remove from the oven and, while still warm, cut into squares. Slowly pour the chilled syrup over it.
- Makes 16 slices
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 12 servings | |
| Calories 313 | |
| Calories from Fat 122 | 39% |
| Total Fat 13.99g | 17% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 78mg | 3% |
| Potassium 142mg | 4% |
| Total Carbs 41.73g | 11% |
| Dietary Fiber 1.8g | 6% |
| Sugars 22.41g | 15% |
| Protein 6.47g | 10% |
