Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 eggs, separated, room temperature
- 1 cup farina
- 1 tsp. vanilla
- 1/4 tsp. almond flavouring (optional)
- SYRUP:
- 4 cups water
- 1 1/2 cups sugar
- 1 tsp. lemon juice
- 1/2 tsp. grated lemon rind
Directions
Heat oven to 375 F.
Beat egg whites until stiff, but not dry.
Fold in farina.
Beat yolks until light and lemon coloured. Add flavourings.
Fold into egg-white mixture and pour into 8-inch square pan.
Bake for 25 minutes or until cake tests done.
Remove from oven and cut in diamond-shape pieces.
While cake is baking, prepare syrup by combining all syrup ingredients in a saucepan.
Simmer for 15 minutes.
Pour warm syrup over cake very slowly so that all syrup is absorbed by the cake.
Cover with foil. Allow to cool thoroughly
Category:Macedonian Recipes
Category:Macedonian Desserts