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320 gm ground Almonds
300 gm confectioners' Sugar
7 Eggs, separated
2 Oranges, boiled and mashed
4 Tablespoons Semolina
2 teaspoons Baking Powder
3 Tablespoons Butter
Syrup
2 cups Water
2 cups Sugar
Cream
5 cups Milk
6 Tablespoons Cornflour
8 Tablespoons Sugar
Lemon Rind
2 Eggs, beaten
1 cup Almonds, roasted in oven
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Beat egg whites till fluffy. Set aside. Beat butter and sugar until well-combined and white. Add mashed oranges, semolina, egg yolks beaten, baking powder and almonds. Mix well until you have a homogenous batter. With a wooden spatula, add egg whites to batter. Pour the mixture in slightly buttered pan. Bake at 180 Celcius, for about 45-50 minutes. Meanwhile, prepare syrup. Boil until it thickens and reaches a texture similar to that of olive oil. Let cool. As soon as the cake is out, pour cooled syrup over it. Prepare cream. Boil 4 cups of milk and add sugar and lemon rind. Mix well until sugar is disolved. Add corn flour disolved in the remaining cup of milk. Mix cream slowly with spatoula until it starts to thicken. Remove from heat, take out lemon rind, and let it cool, 7-9 minutes. Add beaten eggs mix till combined. Pour over cake and evenly spread with spatoula. Garnish with roasted almonds and/or thinly-cut orange rrind.
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