Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Granulated sugar
3 c Cold water
1 sm Cinnamon stick
3 Whole cloves
1 Orange (peel only)
1/2 lb Sweet butter
6 Eggs; room temperature
1 c All-purpose flour
1 c Fine semolina
3 ts Baking powder
1 c Finely chopped almonds *
1 ts Vanilla extract
2 tb Brandy

*Note: Use blanched, peeled almonds. Combine 1-1/2 cups of the sugar
with the cold water in a saucepan and cook until dissolved, then add
the cinnamon stick, cloves, and orange peel and simmer for 15
minutes. Remove the flavorings. Cool. Using an electric mixer, beat
the butter in a large bowl until fluffy. Gradually add the remaining
sugar, beating on medium speed, then add the eggs, one at a time,
beating thoroughly after each addition, without rushing. Meanwhile,
sift the flour, semolina, baking powder, and almonds together. Very
gradually add to the batter, beating on medium speed, then pour in
the vanilla and brandy and give the batter a last whirl on high speed
for a few seconds. Pour immediately into a buttered 9 x 12 x 3-inch
cake pan and bake on the center rack of a moderate oven (350 F) for
30 to 35 minutes, or until the cake springs back when touched by a
finger. Remove from the oven and set the pan on a cake rack. Using a
sharp knife, score the cake into diamond shapes. Spoon the cooled
syrup over the entire cake and cool. Note: Each piece may be
attractively garnished with a candied or marachino cherry slice in
the center and almond slivers angled on each side.

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