Semolina And Almond Ring Mold
|Butter||2 1⁄2 Ounce|
|Cane sugar syrup||3⁄4 Cup (12 tbs)|
|Orange liqueur||3⁄4 Cup (12 tbs)|
|Almond extract||1⁄4 Teaspoon (Essence)|
|Semolina||3 1⁄2 Ounce|
|Active dry yeast||1⁄2 Teaspoon|
|Ground almonds||2 Ounce|
|Butter||1 Tablespoon (For Greasing)|
Put the butter in a bowl and melt in the microwave oven on HIGH for 30 seconds.
Whisk the eggs in a bowl.
Add 1/4 cup (3 tablespoons) of cane sugar syrup, 3 (2) tablespoons of orange liqueur, the almond extract (essence), melted butter, semolina, yeast and ground almonds.
Whisk vigorously after each addition.
Grease the base of a small pyrex ring mold (mould).
Pour in the mixture and smooth the surface.
Microwave, uncovered, on HIGH for 8 minutes.
To make the syrup, mix the remaining cane sugar syrup and orange liqueur and 1/2 cup (6 tablespoons) of water in a bowl.
Pour this mixture over the cake while it is still hot.
Leave to cool in the container.
Invert the cake on to a serving dish.
Refrigerate until cold.