|1/2||c||Butter; room temperature|
|3||Eggs; well beaten|
|1/2||Orange (minced zest only)|
|1/2||c||Finely chopped almonds|
|1||sl||Lemon (thick slice)|
Preheat oven to 350 F. Lightly grease 9-inch square baking paper. Cream butter and sugar in large mixing bowl. Gradually beat in farina. Add eggs 1 at a time, beating well after each addition. Sift together flour, baking powder and salt and add alternately with orange juice and zest. Stir in almonds. Turn into prepared pan and bake until center of cake springs back when lightly touched and top is golden brown, about 30 minutes.
For syrup: Combine water, sugar and lemon slice in medium saucepan. Bring to boil, stirring until sugar is dissolved, and boil 15 minutes. Cool slightly before pouring slowly over cake (leave cake in pan).
When cake is completely cool, cut into diamond-shaped pieces. Serve garnished with whipped cream and strawberries.
Source: Myconos - Yarmouthport, Massachusetts. Favorite Restaurant Recipes, ISBN: 0-89535-100-5
Typed for you by Karen Mintzias