Who's Cooking: Barbara Antoniades

A teacher assistant at East Hills Elementary School in Roslyn, she lives in New Hyde Park with her husband, Peter, and dog, Bella.

Ravani (Greek Semolina Cake)

3 cups water

2½ cups sugar

Juice of ½ lemon

1 cinnamon stick

For cake:

2 sticks unsalted butter, softened, plus more for pan

1 cup sugar

6 large eggs, well beaten

2 teaspoons vanilla

1 cup all-purpose flour

1 cup coarse semolina or farina (Cream of Wheat)

1 tablespoon baking powder

2. For cake: Butter a 9-by-13-by-2-inch baking pan. Preheat oven to 375 degrees.

3. Beat butter in a large mixing bowl with an electric mixer until soft. Add sugar and cream until light and fluffy, about 5 minutes. Beat in eggs and vanilla until well-combined, scraping down sides of bowl as necessary. Add flour, semolina or farina, and baking powder and beat until smooth.

4. Scrape batter into prepared pan and bake until golden, about 30 minutes. Use a sharp paring knife to immediately cut into 20 squares while still in the pan. Pour cooled syrup over hot cake and let stand 1 hour before serving, or refrigerate for up to 1 week and serve cold. Makes 20 servings.