INGREDIENTS

• 15 eggs
• 3 Vanilla (powder)
• 2 orange zest
• 15 tablespoons sugar
• 15 tablespoons fine semolina
• 1 wineglass of brandy or banana liqueur

For the syrup:

• 5 cups water
• 5 cups sugar
• few drops of lemon

METHOD

1. Beat the yolks with the sugar until it whitens and the sugar is melted.
2. In another bowl Beat the egg whites until they become firm meringue.
3. Add the beaten yolks and mix gently.
4. Add the semolina slowly and stir again gently.
5. Butter a baking dish (36cm), sprinkle with a little meal and pour the mixture.
6. Bake in preheated oven at medium temperature for 35′-45 ‘until golden brown without opening the oven at all so not to deflate.
7. Just before we remove it from the oven pierce the cake with a knife down to the baking dish and if the knife comes out clean it is ready.
8. Once it’s out of the oven and cooled, cut into diamond shapes and pour the hot syrup.
9. Let the cake for 1h-2h to absorb the syrup.

Syrup:

1. In a saucepan put the water with the sugar and after it comes to a boil leave it for 4 more minutes.
2. Add the lemon drops and leave it for 1 ‘more minute.