MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Revani (Semolina Cake)
  Categories: Cakes, Greek, Desserts
       Yield: 16 servings
     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
     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