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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Butter and coat with fine dry breadcrumbs a 9 x 9 inch Pyrex pan. | 2. Set oven rack in the middle of the oven; preheat to 350°. | 3. Whisk eggs and ½ cup sugar by hand in the bowl of an electric mixer. | 4. Place the bowl on the mixer fitted with the whisk attachment; whip the mixture on high speed until pale and thickened, about 4 minutes. | 5. While the eggs are whipping, stir the semolina and remaining ½ cup sugar together in a medium mixing bowl; stir in the sour cream. | 6. Dissolve the baking soda in the brandy in a small cup and stir into the semolina mixture; add in the orange zest and butter, stir to combine. | 7. When the egg mixture is ready, fold it into the semolina batter with a large rubber spatula. | 8. Scrape the cake batter into the prepared pan; smooth the top. | 9. Bake cake for about 30 minutes, or until it is well risen and deep golden and a pick comes out clean. | 10. Cool the cake on a rack for 10 minutes. | 11. While the cake is cookng, prepare the syrup: stir together all the ingredients in a saucepan; bring to a boil over medium heat; let the syrup boil gently for 5 minutes. | 12. While the syrup is cooling, score the cake into 2 inch diamonds or rectangles with the point of a sharp knife, cutting about 1 inch into the cake. | 13. After the syrup is cooked, remove the lemon half from the syrup and slowly pour the syrup all over the top of the cake so that it is evenly absorbed. | 14. Cool completely. | 15. Serve: cut through the scoring marks completely with a sharp knife; use a flexible spatula to first loosen each piece of cake, then remove it from the pan. | 16. Only the first piece is difficult and may break slightly, the rest should come out easily. | 17. Storage: keep the cake pan covered with plastic wrap at a cool room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	3			214.5	1.08	18.84	14.265
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
semolina	1 1/2	cups		901.8	182.4392	31.7634	2.6303
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
metaxa brandy	1	tablespoon		-	-	-	-
orange zest	1	tablespoon	grated	-	-	-	-
butter	5	tablespoons	melted cooled	427.5	19.6425	13.3575	36.0
water	1	cup		0.0	0.0	0.0	0.0
sugar	1 1/2	cups		805.98	201.59599999999998	0.0	0.0
lemon	1/2			0.6404	0.2058	0.0243	0.0066

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