* Ingredients
* 250 grams. fine semolina
* 50 grams. flour
* 250 grams. sugar
* 60 grams. melted butter and cold
* 9 eggs separated
* 2 lemon (zest)
* 100 grams. ground almonds
* 50 grams of grated coconut
* 1 pinch of salt
For the syrup
* 4 cups water sugar
* 3½ cups water
* Lemon peel
* ½ lemon (juice)
Beat egg whites with salt until they form soft peaks. Beat the egg yolks with the sugar and zest for until
It becomes pale and creammy. Add flour to the yolks, coconut, semolina and ground almonds and continue beating in the mixer. With a wooden spoon or spatula gently incorporate the meringue mixture. Finally, pour the melted but cold most butter in the mixture and gently stir to incorporate. Grease and flour a baking pan well 30cm. Bake in a preheated oven, in the last rack at 175 ° C, for about 1 hour until risen and golden brown.
For Syrup
Boil all ingredients for the syrup until Just boil then reduce heat and simmer for 7-8 min until syrup has slightly thicken. Make sure to add hot sweet syrup with the hot cake immediately upon removing from the oven. Allow to cool thoroughly. The next day, cut and serve. If the cut while it's still hot it will crumble.
