Greek Semolina Cake

Combine the semolina and the baking powder. Sift flour baking powder and salt.

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In large electric mixer bowl beat egg whites until frothy.

Greek semolina cake. On top place the almonds one my one creating rows of four. Add olive oil orange zest and the vanilla. Thoroughly butter and flour a square cake tin then pour in the mixture.

Heat the oven to 176C 350F. In a large bowl using an electric whisk beat the eggs and sugar for 3 to 5 minutes or until it triples in volume. In a bowl add the seed oil the olive oil the water the melted butter and mix.

Cover a round cake pan 22 or 23 cm with parchment paper and grease. Separate the 2 egg yolks and the 2 egg whites. Prepare the butter sugar semolina milk flour baking powder orange rind and vanilla.

Butter and flour a 13 X 9 inch pyrex baking pan. In a bowl add the semolina sugaryogurt oil eggs baking powder and mastic. Mix in the almonds.

Slowly add the self-raising flour to the mixing bowl followed by the combined semolina and baking powder. Preheat oven to 350F. In another bowl add the semolina the almonds the flour the yeast the baking powder the salt and mix.

Make the cake. Stir together until all ingredients are combined. Using an electric stand mixer cream the butter and.

In a mortar and pestle add the sugar the mastic and crush them until the mastic is completely ground. Transfer to the bowl with the dry ingredients and mix. Greek cakes 330 Revani as we call this sweet semolina cake in Greek is basically a yellow sponge cake that gets steeped in a fragrant simple syrup.

The sponge is fairly light with a nice crumb and when soaked with the syrup it becomes a delight to eat.

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