Revani (Semolina Cake)

Course : Greek
Serves: 16
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1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 1/3 cups fine semolina or farina
4 large eggs -- separated
1/2 cup sugar
1/2 cup olive oil
2 medium lemons -- grated zest only
1/2 teaspoon almond extract
1/2 cup orange juice
1 teaspoon vinegar -- for the bowl
1/8 teaspoon cream of tartar
1/2 cup blanched -- slivered almonds
3/4 cup sugar
2 medium lemons -- zest and juiced
1 1/2 cups water
1/4 teaspoon almond extract

Preparation / Directions:

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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