Revané

This is a Bulgarian cake recipe. It has a lovely texture from the semolina. The orange and almond flavors go so well together.

Revané

INGREDIENTS:

2 cups flour

3 ½ tsp baking powder

¼ tsp salt

6 eggs, separated

1 cup sugar, divided

1 ½ cups butter, softened

Zest of 1 orange

1 cup orange juice

1 cup semolina or dry cream of wheat

SYRUP:

3 cups sugar

2 cups water

1 tsp almond extract

HOW TO PREPARE:

Beat egg whites with ½ cup sugar, until stiff and

glossy; set aside. Beat egg yolks with remaining

½ cup sugar and the butter until fluffy; add orange

zest. Slowly beat flour, baking powder, and salt into

egg yolk mixture. Add orange juice and semolina or

cream of wheat. Gently fold the egg white meringue

into the batter. Pour into a greased 9x13 inch pan and

bake at 350 degrees for 40 minutes or until done. Cool

completely. 

SYRUP:

Boil the sugar and water for 3 minutes; take off the

stove and add the almond extract. Slowly pour the hot

syrup over the cooled cake. Make sure the syrup is

completely cooled before cutting the cake. Serves 12.