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Ingredientes
- 1/2 c. All-Purpose Flour
- 1/2 tsp Baking Pwdr
- 1 1/3 c. Semolina Flour*
- 4 lrg Large eggs, separated
- 1/2 c. Sugar
- 1/2 c. Extra virgin olive oil
- 2 x Lemons, zest only, finely grated
- 1/2 tsp Almond Extract
- 1/2 c. Orange Juice
- 1 tsp Vinegar
- 1 pch Cream Of Tartar
- 1/2 c. Slivered Almonds, blanced
- 3/4 c. Sugar
- 2 x Lemons, zested and juiced
- 1/4 tsp Almond Extract
Direcciones
- Make the syrup ahead. Combine the sugar, lemon zest and jice and 1 1/2 c. 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 cake pan which is at least 3 inches deep, with baking parchment. Sift together the flour and baking pwdr, then stir in the semolina. Beat the egg yolk, 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 vingegar, 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 degrees for about 45 min till golden. Remove from the oven and, while still warm, cut into squares. Slowly pour the chilled sryup over it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 12 servings | |
| Calories 288 | |
| Calories from Fat 104 | 36% |
| Total Fat 11.82g | 15% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 76mg | 3% |
| Potassium 121mg | 3% |
| Total Carbs 40.94g | 11% |
| Dietary Fiber 1.4g | 5% |
| Sugars 22.18g | 15% |
| Protein 5.52g | 9% |
