Semolina Almond Syrup Cake with Syrup - Revani

2 1/2 cups granulated sugar
3 cups cold water
1 cinnamon stick
3 whole cloves
1 orange (peel only)
1/2 lb sweet butter
6 eggs, room temperature
1 cup flour
1 cup fine semolina
3 tsp baking powder
1 cup blanched, peeled almonds, finely chopped
1 tsp vanilla extract
2 Tbs brandy

Combine 1-1/2 cups of the sugar with the cold water in a saucepan
and cook until dissolved, then add the cinnamon stick, cloves,
and orange peel and simmer for 15 minutes. Remove the flavorings.
Cool. Using an electric mixer, beat the butter in a large bowl
until fluffy. Gradually add the remaining sugar, beating on medium
speed, then add the eggs, one at a time, beating thoroughly after
each addition, without rushing. Meanwhile, sift the flour, semolina,
baking powder, and almonds together. Very gradually add to the
batter, beating on medium speed, then pour in the vanilla and
brandy and give the batter a last whirl on high speed for a few
seconds. Pour immediately into a buttered 9 x 12 x 3-inch cake
pan and bake on the center rack of a moderate oven (350 F) for 30
to 35 minutes, or until the cake springs back when touched by a
finger. Remove from the oven and set the pan on a cake rack.
Using a sharp knife, score the cake into diamond shapes. Spoon
the cooled syrup over the entire cake and cool.

Note: Each piece may be attractively garnished with a candied or
maraschino cherry slice in the center and almond slivers angled on
each side.

20 servings