Greek cuisine · Desserts & Sweets

Syrup-Soaked Almond Cake

Almond cake made from semolina and ground almonds, soaked hot in lemon syrup and cut into diamonds.

Ingredients · for 8 servings

• 250 g ground almonds
• 200 g semolina
• 200 g sugar
• 200 g butter
• 5 eggs
• 1 packet baking powder
• 400 g sugar for the syrup
• 350 ml water
• 1 tbsp lemon juice
• 1 cinnamon stick
• 100 g flaked almonds
• 1 pinch salt

Instructions

1. First make the syrup: bring the 400 g sugar to a boil with water, lemon juice and cinnamon stick, simmer uncovered for 8 min., then let cool completely.
2. Preheat the oven to 175°C top/bottom heat and grease a rectangular pan of 30 × 24 cm; separate the eggs and whip the whites with the salt until stiff.
3. Beat the soft butter with the 200 g sugar for 5 min. until pale and stir in the egg yolks one at a time until a smooth, airy cream forms.
4. Mix ground almonds, semolina and baking powder, fold into the butter cream, then fold in the beaten egg whites in three additions so the cake stays light despite the semolina.
5. Spread the batter into the pan, sprinkle with the flaked almonds and bake for 40–45 min. until the top is golden brown and firm and a skewer comes out clean.
6. Spoon the cold syrup over the hot cake right away, let sit for at least 3 hours and cut the fully soaked cake into diamonds.