Semolina Cake

A cake recipe for all foodies:

1. toast almond kernels in a frying pan without fat until light brown and set aside. From the lemon and orange, peel the peels thinly with a peeler. Squeeze lemon and orange (approx.

120 ml).

2. Boil 150 g sugar with 250 ml water, lemon peel and juice, orange peel and juice, star anise and cloves. Simmer on medium heat for ten minutes. Cool. 3.

In the meantime, beat the remaining butter, sugar, vanilla sugar and grated lemon zest with the whisks of an electric hand mixer until creamy. Gradually add the eggs and beat until smooth.

Mix flour, semolina, baking powder and cinnamon and stir into the creamy butter mixture alternately with the milk. Fold in ground almonds and raisins. Brush baking pan (30 x 20 cm) with butter.

Pour batter into the pan and spread evenly. Sprinkle almond flakes on top. Bake in the heated oven on the middle shelf at 170 °C (gas 2, convection oven 150 °C) for 40-45 min.

Pierce the cake a few times with a toothpick and pour the cold syrup over the hot cake. Cool on a cake rack. Cut cake into 6 x 5 cm pieces, lift out of pan and arrange on a platter and bring to table.

Korrell, Johanneshof Time to prepare: 1 hour 20 min.

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