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| 2011/02/09 01:19:46瀏覽357｜回應0｜推薦2 | |
recipe source: The Essential Mediterranean Cook Book Syrup 2-1/2C...sugar 3C...water 2 T...lemon juice ingredients 125g...unsalted butter 3/4C...white sugar 2 t...grated lemon rind 3...eggs 1-1/2C...semolina 1C...self-raising flour 1/2C...milk 1/2C...blanched almonds, toasted and finely chopped 1/2C...toasted pistachio, chopped 1/3C...blanched flaked almonds 1- Preheat the oven to 170C /325F. Grease a 12*8inch cake tin. 2- In a saucepan, dissolve the sugar in 3 cups water over high heat, add the lemon juice and bring to the boil. reduce the heat to medium and simmer for 20 minutes. Let cool. 3- Beat the butter, sugar and lemon rind until light and fluffy. add the eggs one at a time, beating well after each addition. 4- Sift together the semolina and flour; then fold into butter mixture alternately with milk. Mix in the chopped almonds; then spread the mixture into the tin and spread chopped pistachio and flaked almond on top. 5- Bake the cake for 35-40 minutes or until the cake is golden. 6- Make some small holes with a fine skewer or tooth-pick on the surface of the cake; then pour the cooled syrup over the hot cake. 7- Cut the cake into squares or diamonds when it is cool.
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| ( 休閒生活｜美食 ) |
