DES: Farina Gargantag
Source of Recipe
Tastes of Italia Magazine, 7/03
Recipe Introduction
A cake made with farina and almonds topped with a warm lemon syrup.
* Exported from MasterCook *
Farina Gargantag
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cakes, Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(Almond and Farina Cake)
CAKE BATTER:
5 large eggs
1 cup sugar
1/2 pound unsalted butter -- melted
1 cup almonds -- coarsely chopped
-- and blanched
or unblanched almonds
grated zest of 1 lemon
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 cups farina or Cream of Wheat
1 tablespoon baking powder
LEMON SYRUP:
2 cups sugar
1 cup water
1 tablespoon fresh lemon juice
24 whole almonds -- blanched
-- for finishing
Line a 9 x 13-inch baking pan with parchment or wax paper. Position a rack in the middle of the oven and preheat to 350 degrees F.
In the bowl of an electric mixer fitted with the whisk, beat the eggs and sugar at medium speed until light. Beat in the melted butter, nuts, lemon zest, vanilla and cinnamon until smooth. Stir in the farina (or Cream of Wheat) and baking powder.
Pour the batter into the prepared pan. Bake for 45 minutes or until the cake is firm to the touch and a toothpick inserted in the center comes out clean. Transfer to a rack to cool in the pan.
FOR SYRUP: Bring the sugar, water and lemon juice to a boil in a small pan over medium heat. Continue to boil for 5 minutes without stirring, then remove from the heat and let cool to lukewarm.
To finish, cut the cooled cake into diamonds or rectangles in the pan and pour the warm syrup over it. Top each piece with an almond.
Cuisine:
"Italian"
Source:
"Tastes of Italia Magazine, 7/03"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
- - - - - - - - - - - - - - - - - - -
|
|
member logon
