Greek Semolina Cake Revani or Ravani, is a delicious traditional Greek semolina based cake, that is soaked with a sugar syrup. Revani is not difficult to make and it is perfect for any occation.
Author: Nectaria
Servings: 10 people
INGREDIENTS
For the syrup
600 gr/ 21.16 oz. water
600 gr./ 21.16 oz. granulated sugar
1 tablespoon lemon juice
lemon peels, of 1 lemon
orange peels, of 1 orange2
2 stick(s) cinnamon
For the cake
200 gr./ 7.05 oz. sunflower oil
200 gr./ 7.05 oz. granulated sugar
200 gr./ 7.05 oz. strained yogurt
4 large eggs, separated
170 gr./ 5.99 oz. fine semolina flour
125 gr./ 4.40 oz. all purpose-flour
4 teaspoons baking powder
1 pinch salt
1 tablespoon vanilla extract
lemon zest, of 1 lemon (optional)
orange zest, of 1 orange (optional)
INSTRUCTIONS
To make the syrup
Place a medium size pot over medium to high heat. Add the water, sugar, cinnamon stick, orange and lemon peels. Bring to a boil and as soon as the sugar melts completely, remove from heat. Add the lemon juice, stir and set aside to cool completely before pouring over cake.
To make the cake
Preheat oven to 180℃/350℉.
Mix the flour, semolina and baking powder in a medium bowl. Set aside.
In another bowl combine the egg whites with a pinch of salt and beat well until soft peaks form. Set aside.
In the bowl of a stand mixer, combine the sunflower oil with the sugar and beat for about 2 minutes. Next add the egg yolks, the strained yogurt and the vanilla extract and beat until well combined. Add the flour-semolina mixture to contents of the bowl and beat until well combined. Finally add the orange and lemon zest and beat well.
Next, using a rubber spatula, gently fold in the egg whites. Continue to fold in the whites until they are well combined within the rest of the batter.
Grease a 9″x13″/ 23x30cm pan. Pour the batter into the pan, level with a spatula and bake for 35-45 minutes or until the cake is a nice golden color.
Remove from the oven, poke cake every inch with a toothpick or a fork halfway and while it is still hot, pour the cold syrup over the cake with a ladle.
Set aside for 1 hour until the syrup is absorbed and the revani cooled.