Revani (Almond Cake in Honey Syrup)
- 4 oz. butter
- margarine
- 8 oz. caster sugar
- 4 eggs lightly beaten
- 4 oz. ground almonds
- 1 tsp. ground cinnamon, more as desired
- 8 oz. fine semolina
- 8 oz. caster sugar
- 1 cup water
- 3 tbsp. lemon juice
- 2 oz. blanched almonds, split
- Cream the butter and the sugar together until soft and creamy.
- Beat the eggs into the mixture, then add the ground almonds, cinnamon and semolina.
- Line an 18x28- cm.
- Swiss/jelly roll tin with greased paper, allowing the paper to stand about 1-inch higher than the tin.
- Spread the mixture in the tin, decorate with the split almonds, and bake for about 1 hour.
- (180C / Gas 4 / 350F).
- Prepare the syrup: Dissolve sugar and water in a pan and then add the lemon juice and bring to the boil.
- Simmer for about 5 minutes until reduced slightly.
- You can add lemon zest if you wish or even a cinnamon stick.
- Some people add orange zest too.
- Remove the pan from the heat and allow to cool slightly.
- Cut the cake into squares and then pour over the syrup.
- Serve when cooled... if it lasts that long!
- !
butter, margarine, caster sugar, eggs, ground almonds, ground cinnamon, fine semolina, caster sugar, water, lemon juice, blanched almonds
Taken from www.foodgeeks.com/recipes/2825 (may not work)