2 C fine semolina
2 C sugar
8 eggs
1 C butter
1 T cinnamon
1 C chopped blanched almonds
Syrup: 3 C sugar, 3 C water, 1/2 lemon
Cream butter and sugar, add eggs and beat til frothy. Add semolina, eggs and cinnamon. Mix well. Bake 30 minutes in med. oven. Remove and cut into squares while in pan. Boil syrup 10 minutes. Pour scalding syrup over lukewarm cake. Garnish with whipped cream and cherries.
Copyright 2018 Margaret Meps Schulte. All rights reserved.