Imrig Paklava (Sweet Semolina Cake with Pecans)

I used to love Cream of Wheat (farina) for breakfast growing up, but of course, that included sprinkling lots of sugar over the top. Having outgrown the sugary breakfast phase, I tend not to reach for the farina unless I'm baking a tray of Spanakopita, since there is a little in the filling. That said, the rest usually sits in the pantry and ends up going to waste. I have made a few bread recipes with farina over the years, but I wanted to try something different and settled on this version of a semolina cake - inspired by Paklava. This recipe is an adaptation of that found in the Treasured Armenian Recipes cookbook.

Although this is referred to as a cake, don't be expecting that texture. Because this is made from farina, it has a denser texture. I want to say more brownie like, but that's not it either - closer in density but wrong texture. Polenta maybe?

INGREDIENTS : 

6 oz bag pecan (or walnut) halves (roughly 2c)

6 eggs

1 1/2 c sugar

1 c (2 sticks) melted butter

14 oz (1 3/4 c) farina

1 1/2 t cinnamon

SYRUP :

1 1/2 c sugar

1 1/2 c water

2 t lemon juice

GARNISH : 

Pistachios (optional) - just take a few, finely chopped

1. In a dry pan, lightly toast the pecans, stirring occasionally, until fragrant. Remove from heat, let cool, then chop; set aside.
2. Beat together the eggs and sugar until very light and fluffy.
3. Melt the butter (microwave is fine), and let cool a little so you don't end up with bits of scrambled egg, then slowly stream into the egg mixture.
4. Stir in the farina, cinnamon, and chopped nuts.
5. Transfer to sprayed 11x7" pan and bake at 350 for 35-40" until set - (time will vary with pan size) top will be brown, and edges will start to pull away from the sides.
6. Place pan on rack to cool, then cut into diamonds.
7. Stirring to dissolve the sugar, bring the 1 1/2 c sugar and 1 1/2 c water up to a boil. Add the lemon juice and simmer for about 5", then pour evenly over the top of the cooled cake. Start with about half the syrup, wait a bit to see how much it will soak up, then add more as desired.
8. Decorate each diamond with a bit of pistachio "dust." Works best with in shell pistachios, since pre-shelled nuts are roasted to a darker color and difficult to remove the skins from - when you use them straight out of the shell, they are that nice bright green, and the dry skins will usually rub right off.