1. Butter and coat with fine dry breadcrumbs a 9 x 9 inch Pyrex pan. 2. Set oven rack in the middle of the oven; preheat to 350°. 3. Whisk eggs and ½ cup sugar by hand in the bowl of an electric mixer. 4. Place the bowl on the mixer fitted with the whisk attachment; whip the mixture on high speed until pale and thickened, about 4 minutes. 5. While the eggs are whipping, stir the semolina and remaining ½ cup sugar together in a medium mixing bowl; stir in the sour cream. 6. Dissolve the baking soda in the brandy in a small cup and stir into the semolina mixture; add in the orange zest and butter, stir to combine. 7. When the egg mixture is ready, fold it into the semolina batter with a large rubber spatula. 8. Scrape the cake batter into the prepared pan; smooth the top. 9. Bake cake for about 30 minutes, or until it is well risen and deep golden and a pick comes out clean. 10. Cool the cake on a rack for 10 minutes. 11. While the cake is cookng, prepare the syrup: stir together all the ingredients in a saucepan; bring to a boil over medium heat; let the syrup boil gently for 5 minutes. 12. While the syrup is cooling, score the cake into 2 inch diamonds or rectangles with the point of a sharp knife, cutting about 1 inch into the cake. 13. After the syrup is cooked, remove the lemon half from the syrup and slowly pour the syrup all over the top of the cake so that it is evenly absorbed. 14. Cool completely. 15. Serve: cut through the scoring marks completely with a sharp knife; use a flexible spatula to first loosen each piece of cake, then remove it from the pan. 16. Only the first piece is difficult and may break slightly, the rest should come out easily. 17. Storage: keep the cake pan covered with plastic wrap at a cool room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
