Revani Recipe
- 3 cups sugar
- 4 cups water
- 2 tablespoons fresh lemon juice (1/2 lemon)
- 9 eggs, separated
- 3/4 cup sugar
- grated rind from 1 lemon
- 2 cups semolina or farina (cream of wheat)
- 1/3 cup flour
- 4 tablespoons unsalted butter, melted
- 1 cup heavy cream, whipped with 1 tablespoon sugar
- 1/4 cup ground nuts
- Bring sugar, water, and lemon juice to a boil, simmer 15 minutes. Cool.
- Beat the egg yolks, sugar and lemon rind with an electric beater for 5 minutes or until pale yellow. Wash and dry the beater.
- Fold the semolina and flour into the beaten yolks until well blended. Set aside.
- Beat the egg whites with the clean beater until stiff. Alternate gently folding the egg whites and the melted butter into the yolk and flour mix.
- Pour batter into a well greased and floured 9×12 inch or 10×12 inch baking pan. Bake in a preheated 350°F oven for 40 minutes, or until a pick inserted in the center comes out clean.
- Pour the syrup over the hot cake. Let it stand for several hours until the syrup is absorbed and the cake is cool.
- Cut the cake into squares. Serve with whipped cream and sprinkle nuts on top.
