| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Cakes |
20 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter; room temperature |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Farina |
| 3 |
|
Eggs; well beaten |
| 1/2 |
c |
All-purpose flour |
| 1 |
tb |
Baking powder |
| 1/8 |
ts |
Salt |
| 1/4 |
c |
Orange juice |
| 1/2 |
|
Orange (minced zest only) |
| 1/2 |
c |
Finely chopped almonds |
| 1 1/2 |
c |
Water |
| 1 1/2 |
c |
Sugar |
| 1 |
sl |
Lemon (thick slice) |
|
|
Whipped cream |
|
|
Fresh strawberries |
INSTRUCTIONS
SYRUP
TO GARNISH
Preheat oven to 350 F. Lightly grease 9-inch square baking paper. Cream
butter and sugar in large mixing bowl. Gradually beat in farina. Add eggs 1
at a time, beating well after each addition. Sift together flour, baking
powder and salt and add alternately with orange juice and zest. Stir in
almonds. Turn into prepared pan and bake until center of cake springs back
when lightly touched and top is golden brown, about 30 minutes. FOR SYRUP:
Combine water, sugar and lemon slice in medium saucepan. Bring to boil,
stirring until sugar is dissolved, and boil 15 minutes. Cool slightly
before pouring slowly over cake (leave cake in pan). When cake is
completely cool, cut into diamond-shaped pieces. Serve garnished with
whipped cream and strawberries.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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