1/2 c All-Purpose Flour
1/2 ts Baking Powder
1 1/3 c Semolina Flour*
4 lg Eggs; separated
1/2 c Sugar
1/2 c Olive Oil
2 Lemons; zest only, finely
— grated
1/2 ts Almond Extract
1/2 c Orange Juice
1 ts Vinegar
1 pn Cream Of Tartar
1/2 c Slivered Almonds; blanced
Syrup:
3/4 c Sugar
2 Lemons; zested and juiced
1/4 ts Almond Extract
Make the syrup ahead. Combine the sugar, lemon zest and jice and 1 1/2
cups 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 semolina. Beat the egg yolk,
sugar, olive oil, lemon zest, and almond extract together until pale and
creamy. Beat in the flour mixture, 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 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
pour the chilled sryup over it.
Yields
16 Servings