Revani (semolina Cake) – We Love God!

It is not uncommon for Christians to claim that the saints of the Old Testament period experienced God’s Spirit in a fundamentally different manner from that of New Testament believers or modern Christians. Many have relied on specific idioms of the Old Testament to argue that the Holy Spirit only came upon people in the Old Testament but into people in the New Testament. Thus, the Holy Spirit was only bestowed temporarily, and then externally, to Old Testament believers as opposed to the permanent indwelling of the early church. Such preaching and teaching drives a wedge between the Testaments, placing too much emphasis on disunity rather than on mutual interdependence between the Old and New. This is an inadequate and incomplete understanding of the role of the Spirit in the Old Testament. Though the Spirit of God sometimes comes upon individuals in the Old Testament to empower for specific (and temporary) tasks, there can be no doubt that His role is also more extensive. He has an indwelling and transforming presence in the Old Testament believers as well and is described as the animating feature that effects spiritual renewal.

Bill Arnold

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Greek	Cakes, Greek	16	Servings

INGREDIENTS

		Karen Mintzias
1/2	c	All-purpose flour
1/2	t	Baking powder
1 1/3	c	Fine semolina or farina
4		Eggs, separated
1/2	c	Sugar
1/2	c	Olive oil
2		Lemons, grated zest only
1/2	t	Almond extract
1/2	c	Orange juice
1	t	Vinegar, for the bowl
1/16	t	Cream of tartar
1/2	c	Blanched, slivered almonds
3/4	c	Sugar
2		Lemons, zested and juiced
1 1/2	c	Water
1/4	t	Almond extract

INSTRUCTIONS

Make the syrup ahead.  Combine the sugar, lemon zest and juice, and
water in a saucepan.  Bring to a boil, simmer for 5 minutes then add
the almond extract. Remove and chill overnight.  Line a 10-inch-square
cake pan, that is at least 3-inches deep, with  parchment.  Sift
together the flour and baking powder, then stir in  the semolina. Beat
the egg yolks, sugar, olive oil, lemon zest, and  almond extract
together until pale and creamy.  Beat in the flour  mixture, splashing
with orange juice to moisten it.  Wipe a mixing bowl with a cloth
moistened with vinegar, then put in  the egg whites.  Beat with the
cream of tartar until stiff peaks  form, then fold into the batter.
Pour into the pan and sprinkle with  the almonds.  Bake in an oven
preheated to 350 F for about 45 minutes until golden  brown. Remove
from the oven and, while still hot, cut into squares.  Slowly pour the
chilled syrup over it.  Makes 16 slices  Source: Recipes from a Greek
Island, by Susie Jacobs  Typed for you by Karen Mintzias  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 182 Calories From Fat: 90 Total Fat: 10.2g Cholesterol: 46.5mg Sodium: 34.3mg Potassium: 70.8mg Carbohydrates: 20.5g Fiber: <1g Sugar: 16.5g Protein: 2.9g