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Make the syrup ahead. Combine the sugar, lemon zest and jice and 1 1/2 cups water in a saucepan. Bring to a boil, simmer for 5 minutes then add the almond extract. Remove and chill overnight. Line a 10-inch cake pan that is at least 3 inches deep, with baking parchment. Sift together the flour and baking powder, then stir in the semolina. Beat the egg yolk, sugar, olive oil, lemon zest, and almond extract together until pale and creamy. Beat in the flour mixture, splashing with orange juice to moisten it. Wipe a mixing bowl with a cloth moistened with vingegar, then put in the egg whites. Beat with the cream of tartar until stiff peaks form, then fold into the batter. pour into the pan and sprinkle with the almonds. Bake in an oven preheated to 350 degrees for about 45 minutes until golden brown. Remove from the oven and, while still hot, cut into squares. Slowly pour the chilled sryup over it.
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|Serving Size: 1 Serving (127g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 72 (24%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 264.4mg||81 %|
|Sodium 149.1mg||5 %|
|Potassium 105.6mg||3 %|
|Total Carbohydrate 51.1g||15 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 51g|
|Protein 8.3g||12 %|
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Calories per serving: 303
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