1/4 lb. butter
1/2 c. sugar
3 eggs, separated
1 c. semolina (farina)
1 tsp. baking powder
1 c. ground almonds
1/4 c. pine nuts
1/2 tsp. cinnamon
1 tbsp. vanilla or brandy extract

SYRUP:

3/4 c. sugar
3/4 c. water
1 stick cinnamon
4 cloves
1/4 c. honey
1 tbsp. brandy extract

Cream the butter and the sugar. Add the egg yolks, one at a time, and beat until fluffy. Mix the semolina with the baking powder, almonds, pine nuts, and cinnamon; add to the butter mixture. Add the flavoring. Fold in the beaten egg whites. Pour the mixture into a well-greased 9 x 9 inch pan. Bake at 375 degrees for 30 minutes. While the cake is baking, make the syrup. Cook the sugar with the water, cinnamon, and cloves for 15 minutes. Add the honey. Remove the cinnamon and cloves. Add the brandy extract. Cool and pour over the cooled cake.