INGREDIENTS

INSTRUCTIONS

Make an "Attar"-type syrup of the above ingredients, reducing well
(Squeeze the Lemon into the syrup (thru a strainer) and drop in the
remainder).... DO THIS FIRST.. Cook until it coats a spoon then  reduce
heat.... 1 C. Butter, Unsalted:  Melt in 4+-Qt.Saucepan,  ovenproof 4
C. Semolina Flour 1/2  C.  Almonds, blanched, preferably  whole but
Slivered are fine....  Melt Butter, add flour and Almonds and cook on
HIGH as in making a  Roux until Flour is Nutty-Brown (darker than the
Almonds).... Remove  from Heat... Add 2 1/2 C. Attar Syrup, plus the
Lemon and Cinnamon  from the Attar to Semolina Mixture and return to
High Heat... (NOTE:  will boil VIOLENTLY: Be careful not to get syrup
on you and not to  let it Overboil.....   Lift from heat as
needed...)... When it starts  to settle, stir the syrup into the
Roux... Boil gently (on med-high)  for 5-6 minutes When it has fully
settled down, remove Saucepan to  350@F. oven... Bake for 7 (Seven)
minutes... Remove Saucepan from  oven and remove Lemon Half and
Cinnamon Stick... Stir so that Almonds  come to the surface.. Pour
batter into Buttered 6-C. Ring Mold (or  Bundt Pan)... Return to oven
for 8 minutes or until Toothpick or  other Cake Testor comes out
clean.... Remove to rack to cool for 15  minutes... Invert onto plate
and dust with powdered sugar... Slice  and serve...  Recipe By     :
CyberHaute  From:                                 Date:  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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