- 2 1/2 cups granulated sugar
- 3 cups cold water
- 1 small stick cinnamon
- 4 whole cloves
- zest of 1 orange
- 7 ounces unsalted butter (14 tbsp)
- 6 eggs
- 2/3 cup all-purpose flour
- 1 cup + 2 tbsp fine semolina
- 1 tbsp baking powder
- 3/4 cup blanched almonds, finely chopped
- 1 tsp vanilla extract
- 2 tbsp brandy
This syrupy semolina and almond cake is surprisingly light and easy to make. It is very popular throughout Greece and always available in most pastry shops. Enjoy this easy Greek dessert recipe!
Combine 1 1/3 cups of the sugar with the cold water in a saucepan and simmer over a low heat until the sugar has dissolved. Then, add the cinnamon stick, cloves and orange zest and simmer for another 15 minutes. Remove the cinnamon stick and cloves and allow to cool.
Preheat the oven to 350F. Place the butter in a bowl and beat until soft and light with an electric blender or hand whisk. Slowly add the remaining 1 cup sugar, then add the eggs individually, beating thoroughly after each addition. In another bowl, sift the flour, semolina and baking powder together. Add the chopped almonds and mix well. Gradually add this mixture to the batter, beating continuously. Finally, add the vanilla and brandy to the mixture and pour into a buttered 9 x 12 inch rectangular baking pan.
Bake for 30 minutes. Remove from the oven and score the cake into diamond shapes with a sharp knife. Spoon the cooled syrup over the cake and allow to cool. Decorate each portion with a blanched almond.
Makes 18 to 20 portions