2 1/4 cups sugar
1 1/2 cups water
1 lemons, juice of ( or 2 tablespoons orange juice)
1 teaspoon honey (optional)
2 cups semolina
1 cup sugar
1/2 cup butter, softened
1 cup whole milk
1 1/2 teaspoons vanilla extract
1 tablespoon baking powder
1 tablespoon baking soda
split blanched almonds
whipped cream (optional)
Prepare syrup first.
Dissolve sugar inwater in a medium saucepan.
Add lemon juice and bring to a boil.
Once the syrup begins to boil, add in honey.
Reduce heat and allow to slowly boil for about 8-10 minutes.
Remove from heat and set aside.
Preheat oven to 350 F.
Lightly grease and flour a 9×12 baking dish.
Cream together butter and sugar in a mixing bowl. Add eggs and vanilla.
In a separate bowl, combine semolina, baking powder, and baking soda.
Slowly add to butter and egg mixture.
Stir in milk.
Pour mixture into baking dish and smooth with spoon.
Take a butter knife and make diagonal lines from left to right and complete to make diamond shapes.
Place an almond in the center of each diamond.
Bake for 25 minutes.
Remove cake from oven and pour syrup over cake until no more can be absorbed.
Allow to cool for 20 minutes.
Serve immediately with a dollop of whipped cream.
Time preparation: 15 min.
Time total: 48 min.