Revani (Semolina Cake)
| Yield: | 16 Servings |
| Categories: | Cakes, Greek |
| 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 | ts | Vinegar; for the bowl |
| 1/16 | ts | Cream of tartar |
| 1/2 | c | Blanched, slivered almonds |
| SYRUP | ||
| 3/4 | c | Sugar |
| 2 | Lemons; zested and juiced | |
| 1 1/2 | c | -Water |
| 1/4 | ts | Almond extract |
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