- 1 cup sugar
- 4 cups water
- 10-12 whole cloves
- cinnamon stick
- zest of one lemon (can use orange)
- 2 cups farina
- 3/4 cup extra virgin olive oil
- 1 cup blanched almonds
- cinnamon and powdered sugar for serving
In a saucepan combine the sugar, water, cloves, and cinnamon stick. Cut the zested lemon in half and toss that in the water mixture too. Heat until it just boils and then remove it from the heat.
In a soup pot heat the olive oil until it is hot. Add the farina and stir continuously until the farina begins to toast and gets slightly browned. Keep stirring otherwise it will burn. Once the farina is toasted add the syrup (strain off the lemon, cloves and cinnamon stick) about 1/2 cup at a time. Be careful, it will sizzle and splatter when the syrup is added. Stir well and the farina will absorb the syrup. Continue adding the syrup in batches until all the syrup is absorbed. Stir in the almonds and lemon zest. Keep stirring and the farina will gather into a solid mass.
Press the farina into a mold or bread loaf pan (or just shape it yourself on a plate). Invert the mold or pan to release the cake.
Serve generously sprinkled with cinnamon and powdered sugar.
I was inspired to make this after a taverna at Sounio served it complimentarily to us after a great fish dinner on a moonlit night.
❤ from Andromahi……