1 cup butter, softened
1 tablespoon baking powde
1/2 cup sugar
1/2 cup milk
1 cup uncooked farina
1 cup (4 to 4 1/2 oz.) ground almonds
6 eggs
2 teaspoons vanilla
1 cup cake flour or 7/8 cup sifted
all-purpose flour


3 cups water
Whipped cream
2 cups sugar
Fresh strawberries
2 lemon slices


Preheat oven to 350 degrees and butter a 9 x 13 x 2-inch pan. Beat butter with sugar in a large bowl until light and creamy. Gradually blend in farina, mixing well. Add eggs, one at a time, beating well after each. Blend in vanilla. Sift flour with baking powder. Add flour and milk alternately to batter, beginning and ending with dry ingredients. Stir in almonds and mix well. Pour batter into prepared pan and smooth top to distribute evenly. Bake until golden, 35 to 40 minutes.

Syrup: Combine water, sugar and lemon slices in saucepan and bring to a boil over medium high heat. Boil 15 minutes, remove from heat and cool slightly. Prick cake in serveral places with a sharp knife. Spoon syrup over top of hot cake. Let cake cool completely. (At this point cake can be tightly covered and frozen for up to 2 months. Let thaw when ready to serve.) To serve, cut into diamond-shaped pieces. Pipe or spoon a dollop of whipped cream over each piece and top with a strawberry. Makes 10 to 12 servings.

Danny Carter