*  Exported from  MasterCook II  *
 
                               Semolina Cake*
 
 Recipe By     : Susie Jacobs - Recipes from a Greek Island
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cakes                            Greek
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  Cup           All-Purpose Flour
      1/2  Teaspoon      Baking Powder
    1 1/3  Cups          Semolina Flour*
    4      Large         Eggs -- separated
      1/2  Cup           Sugar
      1/2  Cup           Olive Oil
    2                    Lemons -- zest only, finely
                          -- grated
      1/2  Teaspoon      Almond Extract
      1/2  Cup           Orange Juice
    1      Teaspoon      Vinegar
    1      Pinch         Cream Of Tartar
      1/2  Cup           Slivered Almonds -- blanced
                         Syrup:
      3/4  Cup           Sugar
    2                    Lemons -- zested and juiced
      1/4  Teaspoon      Almond Extract
 
 Make the syrup ahead.  Combine the sugar, lemon zest and jice and 1 1/2 c
 ups
 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 cake pan that is at least 3 inches deep, with baking
 parchment. Sift together the flour and baking powder, then stir in the se
 molin
 a.  Beat the egg yolk, sugar, olive oil, lemon zest, and almond extract
 together until pale and creamy.  Beat in the flour mixture, splashing wit
 h
 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 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 degrees for about 45 minutes until golden brown.
  Remove from the oven and, while still hot, cut into squares.  Slowly pou
 r
 the chilled sryup over it.
 
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