Revani (Greek Semolina Cake)

The first time I ever went to my husband's parents' house, his father (who is Greek and an incredible cook) slapped down a massive hunk of pastitsio (essentially, Greek lasagna) in front of me that he then followed up with a magical dessert.

For about a year, I called it "Cream of Wheat Cake." But "revani" or "ravani" is actually a semolina or farina based cake soaked in a sinfully sweet citrus-y syrup. It's epic and hands down, one of my favorite Greek dishes. This was my first go at making it. I encourage you to give it a go and wow your friends with your Greeky awesomeness.

Revani (Greek Semolina Cake)
INGREDIENTS
For the cake:
1 cup flour
3 tsp. baking powder
1 cup fine Semolina (or Farina)
1/2 cup unsalted butter (1 stick)
1 cup sugar 3 eggs separated (reserve whites)
1 tsp. vanilla extract
zest of 1 lemon
1 cup milk
pinch of salt

For the syrup:
1 1/2 cups sugar
1 1/2 cups water
2 3-inch strips of orange peel
1 tsp. lemon juice

For serving:
Powdered sugar, 1/2 cup almonds, blanched, lightly toasted, and chopped (optional)

DIRECTIONS
- Preheat the oven to 350 degrees.
- Grease bottom and sides a 9 x 13 pan.
- Mix the flour, farina and baking powder together in a medium bowl.
- Using a mixer, cream the butter with sugar until light and fluffy.
- With the mixer running, add egg yolks one by one. Continue mixing until a light yellow color. Add vanilla extract and lemon zest.
- Add the flour mixture 1/3 at a time alternating with the milk.
- Clean the beaters well and beat the egg whites in a separate bowl with a pinch of salt until soft peaks form.
- Fold the egg whites in to the batter until just blended with a spatula.
- Pour the batter into the pan, smooth out with a spatula and bake at 350 degrees for 45 minutes or until you have a nice golden color.

- While the cake is baking, make the syrup: Add water, sugar, and orange peel to a sauce pan and bring to a boil. Simmer for 5 minutes. Add lemon juice and cool.
- While the cake is still warm, cover it with the syrup. Allow to cool before serving.

Adapted from About Food