Ingredients Jump to Instructions ↓

  1. Batter

  2. 1 cup 198g / 7oz Sugar

  3. 1/2 lb 227g / 8oz Butter

  4. 2 cups 125g / 4.4oz Semolina flour

  5. (or regular cream of wheat cereal)

  6. 1/2 cup 46g / 1.6oz Coarsely-chopped almonds

  7. 6 Eggs - beaten

  8. 1 teaspoon 5ml Baking powder

  9. 1 teaspoon 5ml Cinnamon

  10. 1/2 cup 118ml Pine nuts - whole

  11. Syrup

  12. 2 cups 396g / 13oz Sugar

  13. 3 cups 711ml Water

  14. 1 Clove

  15. 2 oz 56g Brandy

  16. Juice of 2 lemons

Instructions Jump to Ingredients ↑

  1. Using an electric mixer cream the butter and sugar. Add the remaining batter ingredients, except the pine nuts, and blend to form a smooth batter.

  2. Spread the batter evenly in a greased 9-by-13-inch cake pan. Sprinkle the pine nuts on top of the batter.

  3. Bake in a preheated 350 degree oven for 30 to 35 minutes.

  4. In a small pan heat all the ingredients for the syrup. Boil the syrup until it begins to thicken a bit, about 6 minutes.

  5. Remove from the heat and cool until just very warm to touch. Hold a saucer over the cake and drizzle the warm syrup onto the saucer and thus onto the cake. This will prevent your marring the surface of the cake.

  6. Cover the cake pan with plastic wrap and allow the cake to sit for 2 hours so the syrup will be absorbed. This cake provides 12 to 15 servings.


Send feedback