Simply Cake recipes

Cook Time: 40 minutes

Ingredients:

• FOR THE SYRUP
• 2 cups of sugar
• 4 cups of water
• 2 strips of lemon peel
• 1 stick of cinnamon
• 6 whole cloves
• 1 tablespoon of freshly squeezed lemon juice
• 2 tablespoons of brandy
• ----------
• FOR THE CAKE
• 6 eggs, separated
• a pinch of salt
• 2 1/2 cups of sugar
• 1 tablespoon of grated lemon peel
• 2/3 cup of butter, softened
• 2 tablespoons of brandy
• 3 cups of fine semolina
• 2 1/2 cups of thick strained yogurt
• 3 tablespoons of self-rising flour
• 3/4 cup of finely chopped walnuts
• 3/4 cup of finely chopped unsalted pistachio nuts
• 2 teaspoons of baking soda
• 3 tablespoons of freshly squeezed lemon juice
• ----------
• FOR THE BAKING PAN
• a little butter
• a little flour

Preparation:

In a saucepan, combine all syrup ingredients except the lemon juice and brandy and boil for 8-10 minutes. Stir in the lemon juice and brandy while still over the heat. Remove from heat and set aside to cool.

Preheat oven to 340°F (170°C).

In a small bowl, combine egg whites and salt and beat to stiff peak stage.

In another mixing bowl, beat egg yolks with sugar, lemon peel, butter, and brandy until light and creamy. Beat in semolina, yogurt, self-rising flour, and all but 1/4 cup of the nuts (to sprinkle on top after the cake is done). Fold in the egg whites. Dissolve the baking soda in the lemon juice, and add. Stir gently.

Lightly butter a 15 1/2 X 10 inch (or equivalent) baking pan and sprinkle with flour. Shake the pan to coat and discard any excess.

Pour the batter into the pan and bake at 340°F (170°C) for 40-45 minutes. To check for doneness, insert a knife into the center of the cake. It should come out dry.

Remove the cake from the oven, cut into pieces, and carefully pour cooled syrup evenly over the top. Sprinkle the top with nuts and cool for 2-3 hours before serving.