Revani
Submitted by DianeBellerose
Revani is a Greek semolina cake soaked in cinnamon-clove-orange syrup and scattered with almonds. Dense, honey-wet crumb with a warm spiced finish. A true Mediterranean sweet.
YIELD
1 cakePREP
20 minCOOK
50 minREADY
1 hrsRevani is one of those cakes that rewards patience. The cake bakes golden and sturdy, cools just enough to accept liquid, then drinks up cups of spiced orange syrup until every bite releases sweet syrup on the tongue. You’ll find versions across Greece, Turkey, the Balkans, and the Levant, each with small regional tweaks.
The magic is the semolina in the flour mix. Those coarse, sandy grains slow down how fast the syrup absorbs, so the cake stays soaked without turning to mush. All-purpose flour alone would collapse into pudding under the same liquid load.
Scoring the cake into diamonds before pouring the syrup is not decorative. The cuts open channels that let liquid travel right to the center, which is how the whole slab gets evenly saturated instead of pooling on top.
Pro Tips
- Cool the syrup completely and pour it over a hot cake. The temperature contrast drives liquid inward. Cold cake and cold syrup means a soggy top and a dry middle.
- Toast the chopped almonds lightly in a dry pan before folding them into the batter. This deepens their flavor and keeps them from going flabby in the soak.
- Don’t skip the 15-minute syrup simmer. It’s what dissolves the cinnamon and clove oils into the sugar water.
- Let the finished cake sit uncovered for a few hours before cutting. The crumb firms, and slices release cleanly from the pan.
Variations
- Swap brandy for ouzo or orange liqueur for a different warming note.
- Add a teaspoon of orange blossom water or rose water to the syrup for a more Middle Eastern slant.
- Top with a dollop of thick Greek yogurt and a drizzle of honey when serving.
Ingredients
Directions
Combine 1½ cups of the sugar with the cold water in a saucepan and cook until dissolved, then add the cinnamon stick, cloves, and orange peel and simmer for 15 minutes.
Remove the flavorings. Cool.
Using an electric mixer, beat the butter in a large bowl until fluffy.
Gradually add the remaining sugar, beating on medium speed, then add the eggs, one at a time, beating thoroughly after each addition, without rushing.
Meanwhile, sift the flour, semolina, baking powder, and almonds together.
Very gradually add to the batter, beating on medium speed, then pour in the vanilla and brandy and give the batter a last whirl on high speed for a few seconds.
Pour immediately into a buttered 9×12×3-inch cake pan and bake on the center rack of a moderate oven for 30 to 35 minutes, or until the cake springs back when touched by a finger.
Remove from the oven and set the pan on a cake rack.
Using a sharp knife, score the cake into diamond shapes.
Spoon the cooled syrup over the entire cake and cool.
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