SAMALI CAKE DESSERT (Greek and Turkish Recipe)

1 or 1/2 cup semolina (coarse)
4 eggs
1 cup 100% pure Cane Sugar
(Mr. Goudas, Sweet Source, Grandma Crystals)
2 teaspoons Baking Powder (Magic or Mr. Goudas)
1 cup butter (unsalted is recommended)
1 teaspoon Mr. Goudas Vanilla Extract
1 teaspoon Mr. Goudas Mixed Essence
1 teaspoon Lemon juice
1 teaspoon Lemon zest (finely grated lemon skin)
1/4 teaspoon salt

Preheat oven to 375 degrees F.

In a large bowl, whip butter until soft.
Add sugar, a little at a time, until mixture is fluffy.
Place a small bowl on the counter.
Break the eggs pour the whites in one bowl.

Add the yolks (yellow part), one at a time to the batter (butter and sugar mixture).
Add the vanilla extract and mixed essence.
Continue whipping batter for a few minutes.

In a separate bowl, place the semolina, baking powder, and lemon zest.
Add a little at a time to the batter, whipping/beating to mix in all the ingredients Add salt and lemon juice to the egg whites and whip until stiff.
Add this egg white mixture into the semolina batter and mix well to combine.
Lightly grease a large baking dish and pour batter into it.
Place in preheated oven for 30 minutes.

Syrup Topping for Samali

2 cups of 100% pure cane sugar
2 cups of water
1 teaspoon lemon zest (finely grated lemon skin)
pinch of cinnamon powder
1/4 cup of almonds (optional)
Pour water and sugar into a pot and bring to a boil. Stir occasionally to dissolve the sugar. Add lemon zest and cinnamon.
Reduce heat and let simmer for 5 minutes until syrup is formed.
After the 30 minutes have passed, remove the Samali from the oven.
Check to see that it is cooked.
(Pierce with a fork. There should be no residue left on fork once cooked.
This is a standard procedure for checking if an item is cooked.)
Slice Samali into squares.
(Garnish the top of each Samali square with a piece of almond.)
Pour the syrup over the entire Samali.
Reduce oven temperature to 300 degrees F.

Place the glazed Samali in the oven for an additional 10 minutes.
Remove from oven. Allow to cool.

Serve with a demitasse (cup) of Greek coffee.