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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 180°C. | 2. Brush a deep 23cm springform pan with melted butter. Line base and sides with paper, grease the paper. | 3. Using electric beaters beat the butter and sugar in a small mixing bowl for ten minutes. | 4. Add the eggs gradually, beating thoroughly after each addition. | 5. Add the vanilla and semolina, beat for 5 minutes. | 6. Add the coconut, stir. | 7. Using a metal spoon fold in the sifted flour. Stir until the mixture is just combined and smooth. | 8. Spoon the mixture into the prepared tin and smooth the surface. | 9. Bake for 1 hour or until a skewer comes out clean. | 10. Pour cold syrup over the hot cake while still in the pan. When the cake is cool decorate with the lemon slices. | 11. Serve with cream. | 12. Syrup: | 13. Combine sugar and water in a small saucepan. Stir constantly over low heat until the mixture boils and sugar has dissolved. | 14. Add the lemon slices, bring to boil, reduce heat and simmer gently, uncovered and without stirring for 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	250	g	unsalted	1425.0	65.475	44.525	120.0
caster sugar	1	cup		-	-	-	-
egg	3		beaten	214.5	1.08	18.84	14.265
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
semolina	1	cup	ground	601.2	121.6261	21.1756	1.7535
coconut	3/4	cup	desiccated	212.4	9.138	1.9980000000000002	20.094
self rising flour	1 1/4	1/4		-	-	-	-
sugar	3/4	cup		604.485	151.197	0.0	0.0
water	1	cup		0.0	0.0	0.0	0.0
lemon	1		sliced	1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.