Skendriette

Instructions

1. Preheat the oven to 180 °C and butter a rectangular dish about 25 x 20 cm.
2. Make the syrup by boiling the water and sugar for 5 minutes, then add the lemon juice and orange blossom water. Let it cool.
3. In a bowl, beat the eggs with the sugar until the mixture lightens slightly.
4. Add the melted butter and vanilla, then fold in the semolina, flour, ground almonds, baking powder and pinch of salt, alternating with the milk.
5. Pour the batter into the dish, smooth the surface and arrange the whole almonds in a grid or rosette pattern.
6. Bake for 25 to 30 minutes, until the cake is golden and a knife inserted comes out dry.
7. As soon as it leaves the oven, gradually spoon the cold syrup over the hot cake.
8. Let it rest at least 2 hours, then cut into diamonds and serve.