45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 8 persons
Weight Per Serving: 228g
Price Per Serving: 0.92$
604kcal
Nutrition
Calories: 604kcal
Protein: 8.19%
Fat: 35.19%
Carbs: 56.62%
Ingredients
- 125 g butter softened
- 150 g sugar
- 4 egg yolk separated
- 500 g buttermilk sour
- 0.5 tsp vanilla extract
- 400 g semolina
- 1 Tbs double-acting baking powder
- 100 g almonds flaked for topping
- 200 ml water
- 200 g sugar
- 2 juice of lemon
Equipment
- frying pan
- baking paper
- oven
- toothpicks
Directions
- For the syrup mix all ingredients, bring to the boil, then reduce the flame and cook over low heat for 5 minutes. Set aside to cool.
- Beat butter and sugar for 4 minutes until light and creamy.
- Stir in egg yolks one at a time, combine.
- Add sour milk, vanilla extract and semolina mixed with baking powder.
- Mix and combine.
- Beat the egg whites into stiff peaks. Gradually add to the semolina mixture, lightly stirring after each addition until completely combined.
- Line with parchment paper a baking rectangle shape (about 25x25cm) and cover evenly with the cake batter.
- Bake the cake in a preheated oven at 180C for about 35 minutes or until done (the trick with a toothpick).
- Prick the still hot cake with a toothpick and pour the cooled syrup over it. Leave the cake in a pan until cool, then sprinkle with flaked almonds.
- Cut the cake into squares and serve.
Nutrition Facts
Properties
Nutrition Score
18.288260869565%
Flavonoids
Taste
Nutrients percent of daily need