Revani with Orange
                     
    1/2 c  Butter; room temperature          1/8 ts Salt
    1/2 c  Sugar                             1/4 c  Orange juice
    1/2 c  Farina                            1/2    Orange (minced zest only)
      3    Eggs; well beaten                 1/2 c  Finely chopped almonds
    1/2 c  All-purpose flour                   1 tb Baking powder
  1 1/2 c  Water                               1 sl Lemon (thick slice)
  1 1/2 c  Sugar                                    Fresh strawberries
           Whipped cream                            

  Preheat oven to 350 F.  Lightly grease 9-inch square baking paper.
  Cream butter and sugar in large mixing bowl.  Gradually beat in
  farina.  Add eggs 1 at a time, beating well after each addition. Sift
  together flour, baking powder and salt and add alternately with
  orange juice and zest. Stir in almonds.  Turn into prepared pan and
  bake until center of cake springs back when lightly touched and top
  is golden brown, about 30 minutes.

  For syrup:  Combine water, sugar and lemon slice in medium saucepan.
  Bring to boil, stirring until sugar is dissolved, and boil 15
  minutes. Cool slightly before pouring slowly over cake (leave cake in
  pan).

  When cake is completely cool, cut into diamond-shaped pieces.  Serve
  garnished with whipped cream and strawberries.