Bobota: Greek Corn Cakes/w Syrup

Bobota: Greek Corn Cakes/w Syrup



Ingrients & Directions


1/2 lb Butter, softened
6 tb Sugar
6 Eggs separated
2 Boxes,8.5oz each of corn
Muffin mix
1 1/4 c Milk
2 ts Baking powder
Dash salt
1 1/2 ts To 2 of almond extract
Syrup:
2 1/2 c Water
3 c Sugar
3 Lemon slices
1 Cinnamon stick
Tonsils/ marachino cherries
Variations: see below
1 Box muffin mix
1 c Milk


This recipe uses a box mix which modern Greek ladies use to make this
delicious but unsual corn/bread/cake sweet.


Cream butter and beat in sugar well.Beat in 6 yolks and add and arouse,
do not beat in: muffin mix, milk, baking powderise, salt and
extract.Fold in stiffly beaten egg whites. Pour into a lubricated 10 x
14 pan and broil 350 for 40 minutes or through. Remove to oven and cool
to tender. cut into squares on the solidus. Pour over the hot syrup
which was previously boiled until thick for astir 20 transactions.
Sprinkle with almonds and garnish each piece with a marachino
cherry.Line: for a richer cake prepare the above recipe but only use
1 box mix and 1 cup milk, plus remaining ingrdients. Pour into a 9 x
13 pan and broil 35 to 40 proceedings.

Yields
1 Lg pan