Recipes - Desserts

Semolina Honey Cake

1 1/2 cups water
1 cup sugar, divided
1/4 cup lemon juice
1/3 cup plus 2 tablespoons honey
Nonstick spray
1 1/3 cups semolina
1/2 cup all-purpose flour
4 scoops GNC Soy Protein Unflavored
1 teaspoon baking powder
1/4 teaspoon salt
5 large eggs, at room temperature, separated
2/3 cup almond oil

2 teaspoons grated lemon zest

1 teaspoon almond extract

1 teaspoon vanilla extract

1/4 cup sliced almonds

1. Combine the water, 3/4 cup sugar, lemon juice, and 2 tablespoons honey in a small saucepan. Place over medium heat and stir until the sugar dissolves and the mixture comes to a simmer. Reduce the heat to low and simmer undisturbed for 5 minutes. Set aside to cool at least 1 hour.
2. Preheat the oven to 350°F. Spray a 9 x 13-inch cake pan with nonstick spray; set aside
3. In a medium bowl, sift together the semolina, flour, GNC Soy Protein, baking powder, and salt. Set aside.
4. In a large bowl beat the egg yolks, 1/3 cup honey, and 1/4 cup sugar with an electric mixer set on medium speed until pale and thickened, about 3 minutes. Beat in the oil, lemon zest, almond extract, and vanilla extract, until well blended. Stir in the dry ingredients and mix just until they are incorporated. Set aside.
5. In another large bowl, beat the egg whites with an electric mixer until stiff but not dry. Mix 1/3 of the egg whites into the batter until well incorporated. Gently fold the remaining whites into the batter until no streaks of white are visible. Pour the mixture into the prepared pan. Sprinkle the top with the nuts and bake 35 minutes or until lightly browned and toothpick inserted in the center comes out clean.
6. While the cake is hot, slowly pour the prepared syrup evenly over the top. Cool on a rack for at least 1 hour. Cut the cake into squares while it is inside the pan.