Preparation time: 15 minutes

Ingredients for 12 people


1) 250 gr fine semolina

2) 50 gr flour

3) 250 gr sugar

4) 60 gr  melted and cold butter

5) 9 separated eggs

10) zest of 2  lemons

11) 100 gr. grinded almond

12) 1 pinch of salt

13) 1 cup of tea drained and chopped bitter orange, orange,bergamot (spoonsweets)

For the syrup:

1) 4 glass of water of sugar

2) 3½ glass of water

3) lemon peel

4) Juice of half a lemon

How to do:

1) Beat the egg whites with the salt until they form soft tops. Beat the egg yolks with the sugar and the lemon zest for 7-8 until turns white and become creamy. Add the flour at the egg yolks and semolina, the grinded almonds and the spoon sweet and keep on hitting at the mixer.

2) With a wooden spoon or spatula softly incorporate the marengue into the mixture. Finally,spread the melted cold butter in the mixture and stir softly to incorporate. Spread well with butter and flour on a baking pan 30 cm.

3) Bake the cake in a preheated oven at the last grate, at 175 ° C, for about 1 hour, until inflate and golden brown and unstick from “the walls.

4) In the meantime boil all the ingredients together for the syrup. Once it starts boiling lower the heat and let it boil for about  7′-8′. Pour the syrup on the hot cake, as soon as get it out of the oven.

5) Leave to cool thoroughly. The next day we cut and serve.

ATTENTION!  It is highly recommended not to cut it when is still hot or it will be lumpy