Ingredients
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2 cups all-purpose flour
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3 1/2 teaspoons baking powder
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1/4 teaspoon salt
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6 eggs, separated
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1 cup sugar
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1 1/2 cups butter
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1 orange zest, of
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1 teaspoon vanilla extract
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1 cup orange juice
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1 cup semolina or 1 cup cream of wheat
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1/2 cup blanched and slivered almonds (good)
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3 cups sugar
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2 cups water
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1/2 cinnamon stick
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2 tablespoons brandy
Instructions
- Preheat oven to 350F.
- Butter and flour a 13 X 9 inch pyrex baking pan.
- Sift flour, baking powder and salt.
- In large electric mixer bowl, beat egg whites until frothy.
- Gradually beat in 1/2 cup of the sugar.
- Continue beating until very stiff and glossy.
- Set meringue aside.
- Beat egg yolks, remaining sugar, and butter until very light and fluffy.
- Add orange rind and vanilla.
- Beat in dry ingredients alternately (slowly, on a low speed) with orange juice and semolina until incorporated.
- Fold in meringue.
- Turn into prepared pan and sprinkle with almonds.
- Bake for 40-50 minutes, or until it tests done.
- Cool.
- For syrup: Boil sugar, water and cinnamon stick for 8 minutes.
- Add brandy and remove cinnamon stick.
- Pour hot syrup over cooled cake.
- Cool and cut into squares.
- Serve with a dollop of whipped cream.