Melted butter (for greasing)
For the dough
3 eggs (separated into whites and yolks)
1/2 cup of olive oil (120 ml)
1 tablespoon of grated lemon zest
1/2 cup of sugar (90 g)
3/4 cup of all-purpose flour (90 g)
1 1/2 cups of semolina (250 g)
For the syrup
1/4 cup of sugar (225 g)
1 tablespoon of lemon juice
2 thin slices of lemon
2 bay leaves
1 clove
1/4 cup of water (60 ml)
Melted butter (for greasing)
For the dough
3 eggs (separated into whites and yolks)
1/2 cup of olive oil (120 ml)
1 tablespoon of grated lemon zest
1/2 cup of sugar (90 g)
3/4 cup of all-purpose flour (90 g)
1 1/2 cups of semolina (250 g)
For the syrup
1/4 cup of sugar (225 g)
1 tablespoon of lemon juice
2 thin slices of lemon
2 bay leaves
1 clove
1/4 cup of water (60 ml)
Preheat the oven to 350°F (180°C)
Grease a baking dish with butter, line it with parchment paper, and grease the paper as well. Reserve
Prepare the dough: in a blender, beat the yolks with olive oil, lemon zest, and sugar until smooth (about 5 minutes)
Add the flour and semolina and mix well with a wooden spoon. Reserve
In another blender bowl, beat the whites until stiff peaks form
Add to the reserved dough mixture and fold gently
Place the dough in the prepared baking dish and bake for about 30 minutes or until golden brown
Prepare the syrup: while the dough is baking, combine sugar, lemon juice, lemon slices, bay leaves, and clove in a medium saucepan
Bring to a boil over high heat, stirring occasionally (about 5 minutes)
Remove from heat and strain
Reserve the lemon slices, clove, and bay leaves
Unmold the dough onto a plate
Cut into 12 squares and drizzle with warm syrup
Garnish each square with a lemon slice and top with clove and bay leaf
Let cool and serve
285 calories per serving
Sweet as French whites, Château Saint Amande 95, $20, and Muscat de Rivesaltes Domaine Cazes 96, $16.50.
