Revani- Greek Semolina Cake

There are many variations to Revani, some people add poppy seeds, garnish with powdered sugar, almonds or coconut flakes. My family's recipe is plain, which is what we prefer. Revani can be made for any holiday and is a wonderful, quick recipe.

Revani- Greek Semolina Cake
Ingredients:

For cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups coarse semolina (we use Farina brand)
• 1 cup white granulated sugar
• 2 tablespoons baking powder
• 1 1/2 cups melted shortening (Crisco)
• 8 eggs, beaten
• 3 drops lemon extract 

For syrup:

• 4 cups water
• 2 cups sugar
• peel of one lemon

Instructions:
- Pre-heat oven to 400 degrees F.

- Mix all dry ingredients (flour, Farina, sugar, and baking powder) in a bowl.

- Add melted Crisco shortening to dry mix.

- Add beaten eggs and lemon extract to mixture.

- Mix well all together.

- Pour into greased 9x14 pan.

-Bake for 30-45 minutes or until the cake has a golden color.

- While the revani is baking, prepare the syrup: add water, sugar and lemon peel into a pot, and boil until thickened into a syrup like liquid, about 15 minutes.

- After the revani is done baking, while still hot, score and cut through into diagonal diamond-shaped pieces, without removing from pan.

Revani- scored and cut through

- Pour hot syrup evenly over the revani.

- Remove and arrange pieces in a platter when cooled. (Any remaining pieces should be refrigerated and eaten later- within 3-4 days).

Revani- cut & arranged on a platter

(Just a note: I made this recipe, but completely forgot to take pictures of it, and my family and I enjoyed it so much that there was none left, however, rather than not including pictures, I got these images from Google.)