Revani with Orange

[April B.]

Revani with Orange
Greek, Cakes
Yield: 20 Servings


1/2 c Butter; room temp.
1/2 c Sugar
1/2 c Farina
3 Eggs; well beaten
1/2 c All-purpose flour
1 tb Baking powder
1/8 ts Salt
1/4 c Orange juice
1/2 Orange (minced zest only)
1/2 c Finely chopped almonds

-------SYRUP-----------

1 1/2 c Water
1 1/2 c Sugar
1 sl Lemon (thick slice)

------TO GARNISH------

Whipped cream
Fresh strawberries

Preheat oven to 350 F. Lightly grease 9-inch square baking paper.
Cream butter and sugar in large mixing bowl. Gradually beat in
farina. Add eggs 1 at a time, beating well after each addition. Sift
together flour, baking powder and salt and add alternately with orange
juice and zest. Stir in almonds. Turn into prepared pan and bake
until center of cake springs back when lightly touched and top is
golden brown, about 30 minutes.

For syrup: Combine water, sugar and lemon slice in medium saucepan.
Bring to boil, stirring until sugar is dissolved, and boil 15 minutes.
Cool slightly before pouring slowly over cake (leave cake in pan).

When cake is completely cool, cut into diamond-shaped pieces. Serve
garnished with whipped cream and strawberries.