Revani (Semolina Cake)

Recipe Ingredients

1/2 cup	31g / 1.1oz	All-purpose flour
1/2 teaspoon	2.5ml	Baking powder
1 1/3 cups	315ml	Fine semolina or farina
4 cups	792g / 27oz	Eggs - separated (large)
1/2 cup	99g / 3.5oz	Sugar
1/2 cup	118ml	Olive oil
2		Lemons - grated zest only
1/2 teaspoon	2.5ml	Almond extract
1/2 cup	118ml	Orange juice
1 teaspoon	5ml	Vinegar - for the bowl
1/8 teaspoon	0.6ml	Cream of tartar
1/2 cup	46g / 1.6oz	Blanched - slivered almonds
		Syrup
3/4 cup	148g / 5.2oz	Sugar
2		Lemons - zest and juiced
1 1/2 cups	355ml	- water
1/4 teaspoon	1.3ml	Almond extract

Recipe Instructions

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 10-inch-square cake pan, that is at least 3-inches 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 350F 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

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