Recipe(tried): Macedonian 3 Recipes for Ravenea (Syrup Cake)

FOOLPROOF RAVENEA

6 eggs, separated, room temperature
1 cup farina
1 tsp. vanilla
1/4 tsp. almond flavouring (optional)

SYRUP:

4 cups water
1 1/2 cups sugar
1 tsp. lemon juice
1/2 tsp. grated lemon rind

Heat oven to 375 F. Beat egg whites until stiff, but not dry. Fold in farina. Beat yolks until light and lemon coloured. Add flavourings. Fold into egg-white mixture and pour into 8-inch square pan. Bake for 25 minutes or until cake tests done. Remove from oven and cut in diamond-shape pieces. While cake is baking, prepare syrup by combining all syrup ingredients in a saucepan. Simmer for 15 minutes. Pour warm syrup over cake very slowly so that all syrup is absorbed by the cake. Cover with foil. Allow to cool thoroughly.

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SYRUP CAKE (Revenea containing wheat hearts)

12 eggs, room temperature
1 cup sugar
1/4 cup water
1 tsp. vanilla
1 cup CAKE flour
1 cup wheat hearts or farina (finer than cream of wheat)
3 tsp. baking powder
1/2 tsp. cream of tartar

SYRUP:

3 cups sugar
4 cups water
Juice and rind of 1/2 lemon

Preheat oven 350 F. Separate eggs. Beat yolks; add sugar and continue beating. Add water and continue to beat until light lemon colour and creamy. Add vanilla. Sift flour, farina and baking powder together twice and set aside. In a large mixing bowl, beat egg whites with cream of tartar until stiff. Very slowly fold in the egg yolk mixture. Equally slowly and carefully fold in flour. Pour into a 10 inch X 15 inch ungreased cake pan (or equivalent) and bake about 30 to 40 minutes, until done.

This recipe may be halved and baked in a 9 inch cake pan.

FOR SYRUP: Boil sugar and water together with lemon rind for about 15 minutes. Add lemon juice and discard rind. Cool slightly and pour over warm cake. Cut in diamond-shape pieces or as desired. Serve cold.

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SYRUP CAKE (This cake contains yogurt)

2 eggs, room temperature
2 cups yogurt or (Kiselo Mleko..sour milk)
4 tbsp. vegetable oil
2 cups cream of wheat
3 tsp. baking soda

SYRUP:

2 cups sugar
2 cups water

Preheat oven to 350 F. Beat eggs with yogurt vigorously. Add remaining ingredients and mix well. Grease 9 X 9 X 2 inch pan with oil; pour in mixture. Bake for 45 to 50 minutes. When completely cool cut into squares or diamonds and pour syrup evenly over top.

FOR SYRUP: Boil sugar and water until mixture thickens slightly. Cool to lukewarm and pour over cold revenea.

Traditional Macedonian Recipes..Ladies' Auxiliary 'Mara Buneva'