Greek Walnut Cake

Cake

• 1/2 pound (2 sticks) unsalted butter (room temperature)
• 6 ounces sugar
• 2 teaspoons vanilla extract
• 8 eggs (room temperature)
• 1 T baking powder
• 1/2 teaspoon baking soda
• 2 teaspoon ground cinnamon
• 1 cup semolina flour
• 1 cup all-purpose flour
• 1/2 cup milk
• 2 cups (250g) coarsely chopped walnuts

Syrup

• 2 cups granulated sugar
• 4 cups water
• 1 cup honey
• 1 stick cinnamon
• 1 slice fresh orange or lemon with peel
• 1/2 cup fruit liqueur or dark rum
• 1T OJ

• Make syrup FIRST. Combine remaining 2 cups of sugar, water, cinnamon and fruit slices in a saucepan.
• Stir until it comes to a boil. Lower the heat and simmer for 15 minutes.
• Remove from heat and stir in the liqueur or rum. Allow to cool while preparing cake.

Cake

• Butter a 13x9x2 inch pan.
• Pre-heat oven to 375˚F.
• Cream the 1/2 lb. butter and 1 cup sugar until light and fluffy.
• Add the vanilla and eggs, continue beating for 2 minutes.
• Add baking powder, baking soda, and ground cinnamon, and beat for another 2 minutes.
• Slowly beat in the farina or cream of wheat, flour, milk and walnuts.
• Pour the batter into the prepared pan. Smooth top with a spatula and bake for 40 minutes.
• Remove cinnamon stick and orange slice from the syrup.
• Then pour very slowly, 1 cup at a time, over the entire cake. Wait for syrup to be absorbed before pouring the next cup.
• Allow the cake to cool slightly before cutting into squares or diamond shaped pieces.
• Let sit at least 4 hours before serving.