A great cake recipe for any occasion:
Boil 1/2 l of water with the lemon zest, the cloves of the cinnamon stick and the sugar. Meanwhile, melt the butter in the saucepan and cook over low heat, stirring throughout, until lightly colored. Add the almond kernels (stir, stir and stir again) until lightly golden brown. Pour the syrup through a sieve and leisurely add to the semolina form, stirring throughout. Do all together in a large saucepan over low heat until liquid is used up, this will take about 15-20 min.
Transfer to a suitable bowl, rest for 1 hour, turn out, sprinkle with cinnamon and powdered sugar.
Textually adjusted a tiny bit.
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