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Savarin - Greek Orange Cake

6 - 7 eggs
10 tablespoons caster sugar (US conversion 10 Tablespoons PLUS 10 Teaspoons)
18 Tablespoons Semolina (US conversion 18 Tablespoons PLUS 18 Teaspoons)
Grated rinds of 2 oranges, and their juice
Brandy (approx. 3 tablespoons - or to taste!)

4 cups water (each cup 250mls)
3 cups sugar (each cup 200g)

Heat oven to moderate (180 - 190C -- 350 - 375F) Separate yolks
and whites of eggs and beat yolks and sugar to a creamy consistency.
Grate the orange zest and add to mixture together with the strained
juice of the oranges. Add the semolina, stirring well. Beat the
egg whites until thick and add to the mixture (fold this in taking
reasonable care) Place in a 9" x 9" baking dish(or similar size)
and bake for half an hour until cake is golden brown. While the
cake is cooking, make the syrup.

Simmer water and sugar for approximately half an hour. When cake
is cooked, prick it all over with a fork, sprinkle with brandy.
Spoon the syrup over the cake until it is all absorbed. Serve with
whipped cream.


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