125g butter, softened
4 eggs, yolks separated from whites
500g sour milk or buttermilk
½ tsp vanilla extract
1 tbs baking powder
100g flaked almonds for topping
200 g sugar
Juice of 2 lemons
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.
Beat butter and sugar for 4 minutes until light and creamy.
Stir in egg yolks one at a time, combine.
Add sour milk and vanilla extract, mix and combine.
Gradually stir in semolina mixed with baking powder.
Beat the egg whites into stiff peaks. Add to the semolina mixture, lightly stirring after each addition until completely combined.
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).
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.
Cut the cake into squares and serve.