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- Semolino Cake
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- Ingredients:
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2/3 cup (130 grams) fine semolina
4 and 1/4 cups (1 liter) milk
2/3 cup (130 grams) sugar
3 and 1/2 oz (100 grams) whole blanched almonds
1 and 1/2 tbs (20 grams) unsalted butter
4 eggs
Grated zest of 1 lemon
1 tsp (5 ml) pure almond extract
1 pinch of salt
Confectioners' sugar (for dusting)
Directions:
Grind the almonds together with the sugar until very fine and set aside.
Bring the milk to a boil with a pinch of salt and the lemon zest, then slowly add the semolina, whisking constantly to prevent lumps.
Cook the semolina for about 8 minutes, on low heat, stirring constantly.
Add the almond-sugar mixture and cook for 1 more minute.
Add the butter and stir until well mixed.
Take off the heat, mix in the almond extract and set aside to cool.
In the meantime, preheat the oven to 350° F and lightly grease a 10 inch springform pan.
When the semolina mixture is lukewarm add the eggs, previously beaten.
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- Mix well until the mixture is smooth and glossy.
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- Distribute the semolina mixture in the pan and bake for about 45 minutes, or until golden on top.
Let the cake cool in the pan on a rack.
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- Dust with confectioners' sugar.
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- When cold unmold the cake and cut it into slices or squares. Serves 4-6.
That's it!
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