Revani Greek Semolina Cake Recipes

TURKISH-STYLE REVANI SEMOLINA CAKE STEEPED IN SYRUP

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F / 175 C. Grease a 9 x 13-inch baking pan .
• Before you start making the cake, prepare the syrup to give it time to cool down. Begin by mixing the sugar and water in a medium saucepan. Turn the heat on high and bring the mixture to a boil while continuously stirring it.
• Once it boils, reduce the heat to low and let the syrup boil gently for about 10 minutes with the cover off. Add the lemon juice toward the end. Turn off the heat and let the syrup cool down while you make the rest of the recipe.
• In a large mixing bowl, whisk together the eggs and sugar. Whisk the mixture briskly for several minutes until the sugar dissolves. The more you whisk, the better your revani will turn out.
• Add the oil, lemon zest, vanilla, and yogurt and whisk for several minutes more.
• Add the dry ingredients-flour, semolina, hazelnuts, baking soda, and baking powder-and mix together well until you have a smooth batter.
• Pour the batter into the greased baking pan. Bake until the top is nicely browned, and a toothpick inserted in the center comes out clean, about 30 to 40 minutes. Once you remove the pan from the oven, let it rest for about 5 minutes.
• Cut the cake into portion-sized squares or rectangles while still in the pan.
• Using a large spoon, slowly drizzle all of the cooled syrup over the cake and let it soak in. Cover the cake with foil and refrigerate it for several hours.
• Before serving, garnish each square of cake with a pinch of coconut and ground nuts.

REVANI (GREEK SEMOLINA CAKE)

Steps:

• Preheat the oven to 350°F.
• Grease the bottom and sides of a 9"x13" pan.
• In a medium bowl, mix together the flour, semolina, and baking powder.
• Use a mixer to cream the sugar and butter until light and fluffy.
• With the mixer still running, add the eggs one by one. Continue mixing until a light yellow color.
• Add the vanilla extract and lemon zest.
• Clean the beaters and whip the egg whites with a pinch of salt until soft peaks form.
• Using a spatula, carefully fold the egg whites into the batter until just incorporated. The best way to do this carefully is to add the eggs in thirds.
• Pour the batter into the pan, using the spatula to smooth it out, and bake for 45 minutes, or until golden brown.
• Meanwhile, make the syrup by adding the water, sugar, and orange peel to a sauce pan and bring to a boil. Reduce heat and simmer for 5 minutes.
• Add the lemon juice and allow to cool.
• Once the cake has finished baking, pour the syrup over it while the cake is still warm.
• When the cake has cooled, sprinkle with powdered sugar, cinnamon, and the almonds.

REVANI (GREEK CAKE USING SEMOLINA)

Steps:

• Preheat oven to 350F.
• Butter and flour a 13 X 9 inch pyrex baking pan.
• Sift flour, baking powder and salt.
• In large electric mixer bowl, beat egg whites until frothy.
• Gradually beat in 1/2 cup of the sugar.
• Continue beating until very stiff and glossy.
• Set meringue aside.
• Beat egg yolks, remaining sugar, and butter until very light and fluffy.
• Add orange rind and vanilla.
• Beat in dry ingredients alternately (slowly, on a low speed) with orange juice and semolina until incorporated.
• Fold in meringue.
• Turn into prepared pan and sprinkle with almonds.
• Bake for 40-50 minutes, or until it tests done.
• Cool.
• For syrup: Boil sugar, water and cinnamon stick for 8 minutes.
• Add brandy and remove cinnamon stick.
• Pour hot syrup over cooled cake.
• Cool and cut into squares.
• Serve with a dollop of whipped cream.