Semolina Cake
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- L milk
- g fine semolina
- g sugar
- g sweet almonds
- g butter
- eggs
- lemon zest
- pinch salt
Instructions
- Peel and pound the almonds fine with the sugar, added a spoonful at a time.
- Cook the semolina in the milk; before removing from heat add butter and almonds, then salt.
- When lukewarm, fold in the separately beaten eggs.
- Pour into a greased, breadcrumbed tin (cake ~1.5-2 fingers high), bake, turn out cold, and serve whole or cut into diamonds.