Greek Easter cakes
INGREDIENTS:
125 g butter or margarine, softened
125 ml (105 g) castor sugar
2 extra-large eggs
80 ml (45 g) Snowflake cake flour
10 ml Snowflake baking powder
200 ml (135 g) Snowflake semolina
100 g ground almonds
10 ml grated lemon rind
60 ml fresh lemon juice
SYRUP
250 ml (200 g) sugar
125 ml water
45 ml fresh lemon juice
10 ml grated orange rind
80 ml fresh orange juice
10 cardamom pods, lightly crushed
1 cinnamon stick
5 ml whole cloves
30 ml orange flower water (optional)
METHOD:
STEP 1
Cream butter and castor sugar together. Add eggs, one at a time, beating well after each addition until light and creamy.
STEP 2
Sift flour and baking powder together. Add semolina, almonds and lemon rind. Add dry ingredients to egg mixture, with lemon juice and mix well.
STEP 3
Spoon mixture into greased dariole moulds or ramekins and level the surfaces. Bake in a preheated oven at 190 °C for about 15 minutes or until just firm.
STEP 4
Syrup
STEP 5
Remove cakes from oven and leave to cool for a few minutes, before turning out onto wire rack. Pour hot syrup over cakes. Leave to cool and refrigerate until ready to serve. Serve cakes with syrup spooned over and whipped cream.
