Revani (Greek Cake Using Semolina) - cooking recipe

Ingredients

2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/4 teaspoon salt
6 eggs, separated
1 cup sugar
1 1/2 cups butter
1 orange zest, of
1 teaspoon vanilla extract
1 cup orange juice
1 cup semolina or 1 cup cream of wheat
1/2 cup blanched and slivered almonds (good) (optional)
For the Syrup
3 cups sugar
2 cups water
1/2 cinnamon stick (optional)
2 tablespoons brandy
whipped cream, to serve on the side

Preparation

Preheat oven to 350F.
Butter and flour a 13 X 9 inch pyrex baking pan.
Sift flour, baking powder and salt.
In large electric mixer bowl, beat egg whites until frothy.
Gradually beat in 1/2 cup of the sugar.
Continue beating until very stiff and glossy.
Set meringue aside.
Beat egg yolks, remaining sugar, and butter until very light and fluffy.
Add orange rind and vanilla.
Beat in dry ingredients alternately (slowly, on a low speed) with orange juice and semolina until incorporated.
Fold in meringue.
Turn into prepared pan and sprinkle with almonds.
Bake for 40-50 minutes, or until it tests done.
Cool.
For syrup: Boil sugar, water and cinnamon stick for 8 minutes.
Add brandy and remove cinnamon stick.
Pour hot syrup over cooled cake.
Cool and cut into squares.
Serve with a dollop of whipped cream.