Revani
- 2 12 cups granulated sugar
- 3 cups cold water
- 1 small cinnamon stick
- 3 whole cloves
- 1 orange, rind of
- 12 lb sweet butter
- 6 eggs, room temperature
- 1 cup all-purpose flour
- 1 cup fine semolina
- 3 teaspoons baking powder
- 1 cup almonds, diced
- 1 teaspoon vanilla extract
- 2 tablespoons brandy
- syrup: Combine 1-1/2 cups of the sugar with the cold water in a saucepan and cook until dissolved, then add the cinnamon stick, cloves, and orange peel and simmer for 15 minutes.
- Remove the flavorings.
- Cool.
- batter: Using an electric mixer, beat the butter in a large bowl until fluffy.
- Gradually add the remaining sugar, beating on medium speed, then add the eggs, one at a time, beating thoroughly after each addition, without rushing.
- Meanwhile, sift the flour, semolina, baking powder, and almonds together.
- Very gradually add to the batter, beating on medium speed, then pour in the vanilla and brandy and give the battera last whirl on high speed for a few seconds.
- Pour immediately into a buttered 9 x 12 x 3-inch cake pan and bake on the center rack of a moderate oven (350 F) for 30 to 35 minutes, or until the cake springs back when touched by a finger.
- Remove from the oven and set the pan on a cake rack.
- Using a sharp knife, score the cake into diamond.
- shapes.
- Spoon the cooled syrup over the entire cake and cool.
sugar, cold water, cinnamon, cloves, orange, sweet butter, eggs, flour, fine semolina, baking powder, almonds, vanilla, brandy
Taken from www.food.com/recipe/revani-158882 (may not work)