The cake tastes even better the day after it is made,when it has time to fully absorb the syrup. Serve the cake on it's own or with vanilla Ice Cream or with fresh fruit ,or like I did with some whipped cream.
This Greek cake recipe comes from a lovely book called The Foods of the Greek Islands by Aglaia Kemezi. I hope to make some more recipes from this cookbook so please stay tuned.
1 cup sugar
3 large eggs separated
2 T. unsalted butter softened
1 cup yogurt
1 cup fine semolina
1 cup all purpose flour
2 tsp. baking powder
1/3 cup brandy
Grated zest of 1 lemon
1 cup coarsely chopped unblanched almonds
1 1/2 cup sugar or 1 cup sugar plus 3 tablespoons honey, or 4-5 tablespoons marmalade
1 1/4 cup water
Zest of 1/2 a lemon removed in strips with a vegetable peeler
3-4 T. Brandy
Preheat the oven to 400 F. Grease a 10 inch round cake pan or a springform pan
Set aside 2 tablespoons of the sugar. In a large bowl, with an electric mixer, beat the remaining sugar with the egg yolks until light colored, 2-3 minutes. Beat in the butter yogurt and semolina.
Sift together the flour and baking powder. Beat the flour mixture into the egg yolk mixture, together with the brandy and lemon zest.
In a large bowl beat the egg whites until they form peaks. Fold them into the batter. Pour the batter into the prepared pan and sprinkle with the almonds. Press then lightly with a spatula so that they are almost completely submerged. Sprinkle with the remaining 2 T sugar.
Bake for 40 minutes or until top is golden brown.
Meanwhile make the syrup
Stir the sugar , water and lemon peel in a small saucepan and bring to boil Reduce heat and let simmer for 5 minutes. Remove from heat if using marmalade add now. Add the brandy.
As soon as you remove the cake from the oven , remove the lemon peel from the syrup and very slowly spoon the syrup over the cake evenly and saturate the entire surface. Let cool before serving. Store at room temperature.