Greek twist on a classic dessert
1 cup sugar
¼ cup warm water
¹/8 cup vanilla
1½ cup semelina flour
½ cup flour
1½ tsp. baking powder
2 tsp. cinnamon
1½ cup chopped walnuts
Beat eggs and sugar until light yellow and foamy with the whip attachment, about 10 minutes. Mixture should not drip off a spoon when ready. Combine all dry ingredients and add slowly to the mixture, ending with walnuts.
Pour into three 10-inch round cake pans lined with parchment paper.
Bake for 15 minutes at 375 or until done.
1 stick butter
1 block of semi-sweet chocolate
¾ cup of Half and Half
½ cup powdered sugar
Microwave on high for 2 minutes.
Remove and whisk. Let set.
1 cup milk
½ cup sugar
¹/8 cup cornstarch
Heat milk until hot to touch, combine dry ingredients and beat in eggs.
Add warm milk to mixture of dry ingredients and eggs and return to pot.
Stir over low heat until mixture thickens. Cool.