Best Revani Greek Semolina Cake Recipes

Revani (Greek Cake using Semolina) image

Provided by evelynathens

Categories Dessert

Time 1h5m

Yield 15 serving(s)

Number Of Ingredients 16

2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/4 teaspoon salt
6 eggs, separated
1 cup sugar
1 1/2 cups butter
1 orange zest, of
1 teaspoon vanilla extract
1 cup orange juice
1 cup semolina or 1 cup cream of wheat
1/2 cup blanched and slivered almonds (good) (optional)
3 cups sugar
2 cups water
1/2 cinnamon stick (optional)
2 tablespoons brandy
whipped cream, to serve on the side

Steps:

Preheat oven to 350F.
Butter and flour a 13 X 9 inch pyrex baking pan.
Sift flour, baking powder and salt.
In large electric mixer bowl, beat egg whites until frothy.
Gradually beat in 1/2 cup of the sugar.
Continue beating until very stiff and glossy.
Set meringue aside.
Beat egg yolks, remaining sugar, and butter until very light and fluffy.
Add orange rind and vanilla.
Beat in dry ingredients alternately (slowly, on a low speed) with orange juice and semolina until incorporated.
Fold in meringue.
Turn into prepared pan and sprinkle with almonds.
Bake for 40-50 minutes, or until it tests done.
Cool.
For syrup: Boil sugar, water and cinnamon stick for 8 minutes.
Add brandy and remove cinnamon stick.
Pour hot syrup over cooled cake.
Cool and cut into squares.
Serve with a dollop of whipped cream.

Revani (Greek Semolina Cake) image

Provided by Scarlett516

Categories Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 17

1 cup flour
3 teaspoons baking powder
1 cup fine semolina (or Farina)
1/2 cup unsalted butter (1 stick)
1 cup sugar
3 eggs, separated (reserve whites)
1 teaspoon vanilla extract
1 lemon, zest of
1 cup milk
1 pinch salt
1 1/2 cups sugar
1 1/2 cups water
orange zest
1 teaspoon lemon juice
powdered sugar
ground cinnamon
1/2 cup almonds, blanched, lightly toasted, and chopped (optional)

Steps:

Preheat the oven to 350°F.
Grease the bottom and sides of a 9"x13" pan.
In a medium bowl, mix together the flour, semolina, and baking powder.
Use a mixer to cream the sugar and butter until light and fluffy.
With the mixer still running, add the eggs one by one. Continue mixing until a light yellow color.
Add the vanilla extract and lemon zest.
Clean the beaters and whip the egg whites with a pinch of salt until soft peaks form.
Using a spatula, carefully fold the egg whites into the batter until just incorporated. The best way to do this carefully is to add the eggs in thirds.
Pour the batter into the pan, using the spatula to smooth it out, and bake for 45 minutes, or until golden brown.
Meanwhile, make the syrup by adding the water, sugar, and orange peel to a sauce pan and bring to a boil. Reduce heat and simmer for 5 minutes.
Add the lemon juice and allow to cool.
Once the cake has finished baking, pour the syrup over it while the cake is still warm.
When the cake has cooled, sprinkle with powdered sugar, cinnamon, and the almonds.