REVANI (GREEK CAKE USING SEMOLINA)
This is a lovely greek cake using semolina. The texture is coarser due to the semolina than what you're probably used to, but it is delicious and toothsome. Soaked in a light syrup and served with some whipped cream on the side, it is a dessert worthy of any occasion.
Provided by evelynathens
Categories Dessert
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 16
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sk Sharjeel
[email protected]Thanks for sharing this recipe!
Antor Sorkar
[email protected]I'm so glad I found this recipe. It's a delicious and easy-to-make dessert.
Daluxolo Mlandu
[email protected]This recipe is a great way to use up leftover semolina flour.
Matovu Benjamin
[email protected]I'm thinking of adding some nuts or dried fruit to the cake batter next time.
Zachary Volkov
[email protected]I can't wait to try this recipe with different flavors of syrup.
Kaci Lainton
[email protected]This recipe is a great starting point for creating your own variations of revani cake.
Claudiu Antoniu Budeanu
[email protected]Overall, I thought this was a good recipe. I would make it again, but I would make a few changes.
Udoku Livinus
[email protected]I had some trouble getting the cake to rise properly, but it still tasted good.
Bright Edet
[email protected]The cake was a bit dry, but the syrup helped to moisten it up.
Mbewana Sibuko
[email protected]This revani cake was a bit too sweet for my taste, but I think that's just a personal preference.
Curtis Reitmeyer
[email protected]I would definitely recommend this recipe to anyone who loves Greek desserts.
Lulu Castri
[email protected]This recipe is a keeper! I've made it several times, and it always turns out perfectly.
Sohail Amanat
[email protected]I made this cake for my family, and they all loved it. It's a great dessert for any occasion.
Melody wray
[email protected]The revani cake was a hit at my party! Everyone loved the unique flavor and texture.
singer voice king
[email protected]I love how easy this recipe is to follow. Even if you're a beginner baker, you can make this cake without any problems.
James Edwards
[email protected]This is a great recipe for a special occasion dessert. It's easy to make and always impresses my guests. The revani cake is moist and flavorful, and the syrup is the perfect finishing touch.
Rahma Creations
[email protected]I've never worked with semolina flour before, but this recipe made it easy. The cake turned out perfectly and was so delicious. I will definitely be making it again!
Preeta Pandey
[email protected]This revani cake was a delightful treat! The semolina flour gave it a unique texture that was both light and fluffy. The syrup was perfectly sweet and fragrant, and it soaked into the cake beautifully.