Semolina Cake
| Yield: | 16 Servings |
| Categories: |
| 1/2 | c | All-Purpose Flour |
| 1/2 | ts | Baking Powder |
| 1 1/3 | c | Semolina Flour* |
| 4 | lg | Eggs; separated |
| 1/2 | c | Sugar |
| 1/2 | c | Olive Oil |
| 2 | Lemons; zest only, finely | |
| DIVIDER | -- grated | |
| 1/2 | ts | Almond Extract |
| 1/2 | c | Orange Juice |
| 1 | ts | Vinegar |
| 1 | pn | Cream Of Tartar |
| 1/2 | c | Slivered Almonds; blanced |
| Syrup: | ||
| 3/4 | c | Sugar |
| 2 | Lemons; zested and juiced | |
| 1/4 | ts | Almond Extract |
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