*  Exported from  MasterCook  *
                           REVANI (SEMOLINA CAKE)
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cakes                            Greek
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
      1/2   c            All-purpose flour
      1/2   ts           Baking powder
    1 1/3   c            Fine semolina or farina
    4       lg           Eggs -- separated
      1/2   c            Sugar
      1/2   c            Olive oil
    2                    Lemons -- grated zest only
      1/2   ts           Almond extract
      1/2   c            Orange juice
    1       t            Vinegar -- for the bowl
      1/8   ts           Cream of tartar
      1/2   c            Blanched, slivered almonds
      3/4   c            Sugar
    2                    Lemons -- zested and juiced
    1 1/2   c            -Water
      1/4   ts           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 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 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
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