2 c Water
3 c Sugar — (granulated)
1/4 c Honey — (flavorful)
1 Stick Cinnamon
1/2 Lemon
Make an “Attar”-type syrup of the above ingredients, reducing well (Squeeze
the Lemon into the syrup (thru a strainer) and drop in the remainder)….
DO THIS FIRST.. Cook until it coats a spoon then reduce heat…. 1 C.
Butter, Unsalted: Melt in 4+-Qt.Saucepan, ovenproof 4 C. Semolina Flour
1/2 C. Almonds, blanched, preferably whole but Slivered are fine….
Melt Butter, add flour and Almonds and cook on HIGH as in making a Roux
until Flour is Nutty-Brown (darker than the Almonds)…. Remove from
Heat… Add 2 1/2 C. Attar Syrup, plus the Lemon and Cinnamon from the
Attar to Semolina Mixture and return to High Heat… (NOTE: will boil
VIOLENTLY: Be careful not to get syrup on you and not to let it
Overboil….. Lift from heat as needed…)… When it starts to settle,
stir the syrup into the Roux… Boil gently (on med-high) for 5-6 minutes
When it has fully settled down, remove Saucepan to 350@F. oven… Bake
for 7 (Seven) minutes… Remove Saucepan from oven and remove Lemon Half
and Cinnamon Stick… Stir so that Almonds come to the surface.. Pour
batter into Buttered 6-C. Ring Mold (or Bundt Pan)… Return to oven for 8
minutes or until Toothpick or other Cake Testor comes out clean…. Remove
to rack to cool for 15 minutes… Invert onto plate and dust with powdered
sugar… Slice and serve…
Yields
1 Servings
