Recipe - Revani (Semolina Cake)

Karen Mintzias
One half cup Allpurpose flour
One half teaspoon Baking powder
1 1/3 cup Fine semolina or farina
4 lg Eggs; separated
One half cup Sugar
One half cup Olive oil
2 Lemons; grated zest only
One half teaspoon Almond extract
One half cup Orange juice
1 teaspoon Vinegar; for the bowl
1/16 teaspoon Cream of tartar
One half cup Blanched, slivered almonds

SYRUP
Three fourths cup Sugar
2 Lemons; zested and juiced
1 One half cup Water
One fourth teaspoon Almond extract

Make the syrup ahead. Combine the sugar, lemon zest and juice, and water
in a saucepan. Bring to a boil, simmer for 5 minutes then add the almond
extract. Remove and chill overnight.

Line a 10inchsquare cake pan, that is at least 3inches deep, with
parchment. Sift together the flour and baking powder, then stir in the
semolina. Beat the egg yolks, sugar, olive oil, lemon zest, and almond
extract together until pale and creamy. Beat in the flour mixture,
splashing with orange juice to moisten it.

Wipe a mixing bowl with a cloth moistened with vinegar, then put in the egg
whites. Beat with the cream of tartar until stiff peaks form, then fold
into the batter. Pour into the pan and sprinkle with the almonds.

Bake in an oven preheated to 350 F for about 45 minutes until golden brown.
Remove from the oven and, while still hot, cut into squares. Slowly pour
the chilled syrup over it.

Makes 16 slices

Source: Recipes from a Greek Island, by Susie Jacobs

Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini