Page 49 - RECIPES BOOK

INSTRUCTIONS

For the Cake
1. Preheat the oven to 350 F. Grease the bottom

and sides a 9 x 13 pan and set aside.
2. Mix the flour, semolina and baking powder in a

medium bowl.
3. Using an electric mixer, cream the butter with

sugar until light and fluffy. With the mixer
running, add egg yolks one by one. Continue
mixing until the batter turns a light-yellow color.
Add vanilla extract and lemon zest.
4. With the mixer on low speed, add the flour
mixture in three batches alternating with the
milk.
5. Clean the beaters well and beat the egg whites in
a separate bowl with a pinch of salt until soft
peaks form. Using a spatula, fold the egg whites
into the batter until just blended. Don't mix too
much or you will "flatten" your egg whites.
6. Pour the batter into the pan, level with a spatula
and bake for 45 minutes or until the cake is a nice
golden color.

For the Syrup

Add water, sugar, and orange zest to a saucepan
and bring to a boil. Simmer for 5 minutes. Add the
lemon juice and cool.

While the cake is still warm, cover it with the
syrup. When the cake cools, you can sprinkle
with some powdered sugar, cinnamon, and the
almonds, if you're using them.