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Extra moist and heavenly delightful cake.

Prep time:
Cook time:
Servings: 8 servings
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Ingredients

Cost per serving $1.17 view details

Directions

1.
For the syrup mix all ingredients, bring to the boil, then reduce the flame and cook over low heat for 5 minutes. Set aside to cool.
2.
Beat butter and sugar for 4 minutes until light and creamy.
3.
Stir in yolks one at a time, combine.
4.
Add sour milk, vanilla extract and semolina mixed with baking powder. Mix and combine.
5.
Beat the egg whites into stiff peaks. Gradually add to the semolina mixture, lightly stirring after each addition until completely combined.
6.
Line with parchment paper a baking rectangle shape (about 25x25cm) and cover evenly with the cake batter. Bake the cake in a preheated oven at 180˚C for about 35 minutes or until done (the trick with a toothpick).
7.
Prick the still hot cake with a toothpick and pour the cooled syrup over it. Leave the cake in a pan until cool, then sprinkle with flaked almonds.
8.
Cut the cake into squares and serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 242g
Recipe makes 8 servings
Calories 576  
Calories from Fat 174 30%
Total Fat 19.89g 25%
Saturated Fat 10.14g 41%
Trans Fat 0.0g  
Cholesterol 133mg 44%
Sodium 624mg 26%
Potassium 268mg 8%
Total Carbs 88.72g 24%
Dietary Fiber 2.6g 9%
Sugars 49.94g 33%
Protein 12.36g 20%
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