Greek semolina cake Rivani

Ingredients for 4 servings:

• 125 g flour
• 3 tsp baking powder
• 140 g semolina, durum wheat
• 1 pinch of salt
• 6 eggs
• 200 g butter, soft
• 375 g sugar
• 1 packet of vanilla sugar
• 1 orange(s), untreated, peel
• ⅛ liter orange juice
• 50 g almonds, slivered
• 2 tbsp Greek brandy
• ½ lemon(s), the juice
• Butter, for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

The quantity is sufficient for a normal springform pan of about 28 cm!

Sift the flour and baking powder, then add the semolina and salt. Separate the eggs and beat the egg whites until stiff peaks form. In another bowl, beat the butter with about 1/3 of the sugar, the vanilla sugar, and the egg yolks until light and fluffy. Alternately mix in the flour-semolina mixture and the egg whites. Stir in the almonds, orange juice, and zest. Pour the batter into a greased springform pan and bake in a preheated oven at 175°C for 45-60 minutes on the middle rack. Combine the remaining sugar, brandy, lemon juice, and 1/8 liter of water in a saucepan and bring to a brisk boil (like syrup). Then pour the mixture over the finished cake.