REVANI (GREEK SEMOLINA CAKE)
Make and share this Revani (Greek Semolina Cake) recipe from Food.com.
Provided by Scarlett516
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 17
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.
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Tankie Wankie
[email protected]This is the worst cake I've ever had.
Puspa Dhungana
[email protected]I would not recommend this recipe to anyone.
collins onoka
[email protected]This recipe is a waste of time. The cake is bland and flavorless.
Namubiru Sharifah
[email protected]I followed the recipe exactly, but the cake came out burnt. I'm not sure what went wrong.
Tanvi Durbarry
[email protected]The cake didn't rise properly. I think I may have overmixed the batter.
ZEESHAN RASOOL
[email protected]This cake is way too sweet. I couldn't even finish a single slice.
Tia Chauhan
[email protected]I'm not a fan of the texture of this cake. It's a bit too crumbly for my taste.
Lily Perrotti
[email protected]This cake is very time-consuming to make, but it's worth it.
Harlims Ofomola
[email protected]I didn't have any semolina flour, so I used all-purpose flour instead. The cake still turned out well, but it was a bit denser.
Shiko Mwangi
[email protected]The cake was a little dry, but the syrup helped to moisten it up.
Khuku Biswas
[email protected]This cake is a bit too sweet for my taste, but it's still very good.
Anuwar Ahmed
[email protected]I love the syrup on this cake! It's so flavorful and really soaks into the cake.
Paul hayes
[email protected]This cake was easy to make and turned out perfectly. I used a bundt pan and it was beautiful.
Md Eyamin Husain
[email protected]I've tried many revani recipes, but this one is by far the best. The semolina flour gives it a unique texture that I love.
Dorji Lhamo
[email protected]This revani cake was a hit at my dinner party! It was light, fluffy, and had the perfect amount of sweetness. I will definitely be making this again.