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- Make an "Attar"-type syrup of the above ingredients, reducing well (Squeeze the Lemon into the syrup (thru a strainer) and drop in the remainder).... DO THIS FIRST.. Cook till it coats a spoon then reduce heat.... 1 C.
- Butter, Unsalted: Heat in 4+-Quart.Saucepan, ovenproof 4 C. Semolina Flour 1/2 C. Almonds, blanched, preferably whole but Slivered are fine....
- Heat Butter, add in flour and Almonds and cook on HIGH as in making a Roux till Flour is Nutty-Brown (darker than the Almonds).... Remove from Heat... Add in 2 1/2 C. Attar Syrup, plus the Lemon and Cinnamon from the Attar to Semolina Mix and return to High Heat... (NOTE: will boil
- VIOLENTLY: Be careful not to get syrup on you and not to let it Overboil..... Lift from heat as needed...)... When it starts to settle, stir the syrup into the Roux... Boil gently (on med-high) for 5-6 min When it has fully settled down, remove Saucepan to 350@F. oven... Bake for 7 (Seven) min... Remove Saucepan from oven and remove Lemon Half and Cinnamon Stick... Stir so which Almonds come to the surface.. Pour batter into Buttered 6-C. Ring Mold (or possibly Bundt Pan)... Return to oven for 8 min or possibly till Toothpick or possibly other Cake Testor comes out clean.... Remove to rack to cold for 15 min... Invert onto plate and dust with powdered sugar... Slice and serve...
