Revani-Semolina-almond Sponge Cake With Syrup

Ingredients

500 gr granulated sugar
700 ml water
1 cinnamon stick
1 orange
220 gr sweet butter
6 eggs
130 gr all purpose flour
1 fine semolina
14 gr baking powder
120 gr almonds
4 gr vanilla extract
28 gr brandy note use blanched
120 ml sugar with the water in a saucepan
3 cake

Instructions

from the oven and set the pan on a cake rack. Using a sharp knife, score the cake into diamond shapes. Spoon the cooled syrup over the entire cake and cool. Note: Each piece may be attractively garnished with a candied or marachino cherry slice in the center and almond slivers angled on each side.