Athenian Almond Cake
|Butter||1 Cup (16 tbs), softened (2 Sticks)|
|Sugar||1⁄2 Cup (8 tbs)|
|Farina||1 Cup (16 tbs)|
|Cake flour/7/8 cup sifted all purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Ground almonds||4 1⁄2 Ounce (1 Cup)|
|Water||3 Cup (48 tbs)|
|Sugar||2 Cup (32 tbs)|
|Whipped cream||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Fresh strawberries||6 , marinated in greek brandy|
Preheat oven to 350Â°F.
Butter 9x 13 inch pan.
Beat butter with sugar in large bowl until light and creamy.
Gradually blend in farina, mixing well.
Add eggs one at a time, beating well after each addition.
Blend in vanilla.
Sift flour with baking powder.
Add flour mixture and milk alternately to batter, beginning and ending with dry ingredients.
Stir in almonds and mix well.
Pour batter into prepared pan.
Smooth top with spoon or spatula to distribute evenly.
Bake until golden, about 35 to 40 minutes.
Meanwhile, combine water, 2 cups sugar and lemon slices in 2 quart saucepan and bring to boil over medium high heat.
Let boil 15 minutes.
Remove from heat.
Cool syrup slightly.
Prick cake in several places with sharp knife.
Spoon slightly cooled syrup over top.
Let cake cool completely.