Revani with Orange
Submitted by koen_987
Greek revani cake: a sweet semolina-and-orange syrup cake studded with almonds, soaked in lemon-scented sugar syrup. A classic Eastern Mediterranean dessert cut into diamonds and served with cream.
YIELD
20 servingsPREP
25 minCOOK
45 minREADY
1 hrsRevani is one of those Eastern Mediterranean desserts that seems impossibly simple until you taste it. Greek, Turkish, and Balkan kitchens all claim a version, and they share the same trick: a sturdy semolina cake gets drowned in cool sugar syrup straight out of the oven, soaking up every drop and turning into something tender, juicy, and almost custardy in the middle.
This orange variation builds the cake batter with a generous splash of fresh juice and zest, then folds in chopped almonds for crunch. The lemon-perfumed syrup goes over warm so it draws into the porous cake instead of pooling on top.
Cutting it into the traditional diamond shapes isn’t just for looks. The geometry exposes more surface area for the syrup to soak through.
Pro Tips
- Pour cool syrup over hot cake (or hot syrup over cool cake). Reverse the temperatures and the cake turns dense and gummy.
- Don’t skip the farina or semolina. It’s what gives revani its signature toothsome bite that flour alone can’t match.
- Use freshly squeezed orange juice and finely grated zest. Bottled juice tastes flat and the zest carries most of the perfume.
- Cut diamonds before pouring the syrup if you want crisper edges, or after if you prefer a more uniformly soaked texture.
- Let the cake rest at least 2 hours after syrupping. Overnight is even better. The flavors deepen as the syrup distributes.
Variations
- Swap orange for lemon zest and juice for a sharper citrus profile.
- Add a teaspoon of orange-blossom water or rosewater to the syrup for a Middle Eastern lean.
- Top with crushed pistachios in addition to (or instead of) almonds for a more colorful finish.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Lightly grease 9-inch square baking paper.
Cream butter and sugar in large mixing bowl.
Gradually beat in farina.
Add eggs 1 at a time, beating well after each addition.
Sift together flour, baking powder and salt and add alternately with orange juice and zest.
Stir in almonds.
Turn into prepared pan and bake until center of cake springs back when lightly touched and top is golden brown, about 30 minutes.
Combine water, sugar and lemon slice in medium saucepan.
Bring to boil, stirring until sugar is dissolved, and boil 15 minutes.
Cool slightly before pouring slowly over cake (leave cake in pan).
When cake is completely cool, cut into diamond-shaped pieces.
Serve garnished with whipped cream and strawberries.
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