SYRUP:

1 c. sugar
1 c. water
1 c. milk

Place sugar in pan with water and milk. Boil over medium heat and stir constantly for 15 minutes. Remove and allow to cool.

CAKE:

1/2 c. butter, melted
1 c. Farina, large grain
1/8 c. pignola nuts or blanched almonds
1 tsp. ground cinnamon
1/2 c. heavy cream, whipped (optional)

Place butter in heavy pan, add Farina and nuts. Saute over low heat and stir constantly with wooden spoon, until nuts turn a light brown, about 30 minutes. Be very careful not to burn Farina.

Pour the milk syrup very gradually into hot farina, stirring until well mixed. Cover and cook over low heat until all syrup is absorbed.

Remove from heat, take off the cover and place a napkin over saucepan. Put the cover back on and let stand, covered, for 30 minutes in a warm place. Stir well, empty onto serving plate, making a mound, and sprinkle with ground cinnamon. If desired, garnish with whipped cream.