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Revani (Semolina Cake)

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Submitted by DReneeK

YIELD

16 servings

PREP

10 min

COOK

50 min

READY

9 hrs

Ingredients

½ 118
½ 2.5
TEASPOON ML BAKING POWDER
1 ⅓ 315
CUPS ML DURUM SEMOLINA FLOUR
fine or farina
4 4
LARGE LARGE EGGS
separated
½ 118
CUP ML SUGAR
½ 118
CUP ML OLIVE OIL
2 2
EACH EACH LEMONS
zest only
½ 2.5
TEASPOON ML ALMOND EXTRACT *
½ 118
CUP ML ORANGE JUICE
1 5
TEASPOON ML VINEGAR
for the bowl
1/16 0.3
TEASPOONS ML CREAM OF TARTAR
½ 118
CUP ML ALMONDS
slivered *
Syrup
¾ 177
CUP ML SUGAR
2 2
EACH EACH LEMONS
zested and juiced
1 ½ 355
CUPS ML WATER
¼ 1.3
TEASPOON ML ALMOND EXTRACT *

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 350℉ (180℃) 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 104g (3.7 oz)
Amount per Serving
Calories 211 35% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 19mg 1%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 1% Vitamin C 23%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Very low in sodium, Low Sodium
 

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