Greek Corn Cakes with Syrup - Bobota
1/2 lb butter softened
6 Tbs. sugar
6 eggs, separated
2 boxes (8.5 oz each) corn muffin mix
1 1/4 cups milk
2 tsp. baking powder
1/2 to 2 tsp. almond extract
2 1/2 cups water
3 cups sugar
3 thick slices of lemon
1 cinnamon stick
Cream butter and then cream in sugar with 6 beaten egg yolks. Add
the muffin mix, milk, baking powder, salt and extract. Stir well
by hand (not with mixer). Beat egg whites stiff and fold into
mixture. Place mixture in a greased 10 x 14 inch pan.
Bake on a 350F oven about 40 minutes or tested done. Remove from
oven and cool in pan until warm. Cut into squares or diamonds. Pour
on hot syrup. Sprinkle with almonds. Garnish with maraschino cherries.
Note: make syrup while cake is baking. Bring all syrup ingredients
to a boil and boil until a thickened syrup (about 20 minutes).