Revani (Semolina-Almond Syrup Cake with Syrup)
Submitted by janetroy
Greek semolina cake with almonds soaked in cinnamon-orange syrup, scored into diamonds. Traditional Mediterranean dessert.
YIELD
12 servingsPREP
30 minCOOK
35 minREADY
75 minRevani is Greece’s answer to the question “How do you make cake even better?"
Semolina flour and finely chopped almonds create a tender, slightly grainy crumb that’s different from regular cake, while a warm spiced syrup infused with cinnamon, cloves, and orange peel gets spooned over the hot cake right out of the oven.
The cake drinks up all that sweetness as it cools, turning each diamond-shaped piece into a moist, aromatic bite that tastes even better the next day.
Chef Tips
- Syrup temperature matters: Pour cooled syrup over hot cake so it absorbs properly without making the cake soggy or the syrup bouncing off.
- Beat eggs properly: Add eggs one at a time and beat thoroughly after each. Rushing this step results in dense cake instead of fluffy.
- Score before soaking: Cut those diamond shapes while the cake is hot, then add syrup. This lets syrup penetrate all the cut edges.
- Semolina texture: Fine semolina works best. Coarse semolina makes the cake gritty instead of pleasantly textured.
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 x 12 x 3-inch cake pan and bake on the center rack of a moderate oven (350 F) 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.
Note: Each piece may be attractively garnished with a candied or marachino cherry slice in the center and almond slivers angled on each side.
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