Revani (also spelled ravani) is a Greek cake known for its citrus flavors and use of semolina flour. The sponge cake is made with lemon zest and sweetened with a simple syrup with orange zest.
Here's an easy-to-follow recipe for the perfect revani, a delightful addition to any sweet table!
For the cake:
For the syrup:
- 1 cup all-purpose flour
- 1 cup fine semolina
- 1 tablespoon baking powder
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1 lemon, zested
- 1 cup milk
- 1 pinch salt
- 1 1/2 cups water
- 1 1/2 cups granulated sugar
- 2 strips orange zest
- 1 teaspoon fresh lemon juice
To make the syrup:
- Preheat the oven to 350 F. Grease the bottom and sides of a 9 x 13-inch pan and set aside.
- Mix the flour, semolina, and baking powder in a medium bowl.
- Cream the butter with the sugar until light and fluffy using an electric mixer. With the mixer running, add the egg yolks one by one. Continue mixing until the batter turns light yellow. Add the vanilla extract and lemon zest.
- With the mixer on low speed, add the flour mixture in 3 batches alternating with the milk.
- Clean the beaters well and beat the egg whites in a separate bowl with a pinch of salt until soft peaks form.
- Using a spatula, gently fold the egg whites into the batter until just combined. Don't mix too much, or you will "flatten" your egg whites.
- Pour the batter into the pan, level with a spatula, and bake for 45 minutes or until the cake is a nice golden color.
- Add the water, sugar, and orange zest to a saucepan and bring to a boil. Simmer for 5 minutes. Add the lemon juice and cool.
- While the cake is still warm, cover it with syrup. When the cake cools, you can sprinkle it with some powdered sugar, cinnamon, and almonds, if using.
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