Also known as Greek Syrup Cake
1/2 pound butter or margarine
1 cup sugar
1 cup flour
1 cup farina*
1 1/2 teaspoons vanilla extract
Zest of one lemon, finely grated
1 teaspoon baking powder
1 cup roasted slivered almonds
2 1/2 cups sugar
2 cups water
1 tablespoon lemon juice
Preheat oven to 350°.
Beat butter or margarine with an electric mixer. Add eggs and sugar. Beat for 4 to 5 minutes.
Mix flour and farina and add to mixture. Add vanilla extract, lemon zest, and baking powder.
Pour batter into a 10×14 pan and bake for 45 minutes at 350° in oven or until golden brown.
Remove ravani from oven and immediately cut it into strips of two inches in width.
Boil sugar, water and lemon juice for 5 minutes to make the syrup.
Pour cooled syrup all over hot ravani. Cover ravani with a towel and let it stay overnight.
When ready to serve, cut ravani into diamond shapes and decorate with roasted slivered almonds.
*Farina can be substituted with Cream of Wheat cereal or Semolina flour
**Ravani can also be spelled Revani