Revani Cake Recipes

REVANI CAKE

Steps:

• In a medium saucepan, combine the syrup ingredients, bring to a boil and simmer for 5 minutes.
• Set aside to cool completely.
• Preheat the oven to 350 °F.
• In the bowl of your standing mixer, add eggs, sugar and whip on high until it triples in volume and gets pale yellow and fluffy. 4-5 minutes.
• Add butter, vanilla extract and mix.
• In a separate bowl, combine flour, semolina, baking powder and salt.
• Fold the dry ingredients into the wet ingredients working in batches.
• Bake in the oven for 25-30 minutes until a toothpick inserted in the middle comes out clean.
• Poke the cake several times using the toothpick then pour the cooled syrup over.
• Allow the cake to cool down and rest for 1-2 hours before inverting on a serving platter. Decorate with coconut flakes and pistachios if desired.

TURKISH-STYLE REVANI SEMOLINA CAKE STEEPED IN SYRUP

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F / 175 C. Grease a 9 x 13-inch baking pan .
• Before you start making the cake, prepare the syrup to give it time to cool down. Begin by mixing the sugar and water in a medium saucepan. Turn the heat on high and bring the mixture to a boil while continuously stirring it.
• Once it boils, reduce the heat to low and let the syrup boil gently for about 10 minutes with the cover off. Add the lemon juice toward the end. Turn off the heat and let the syrup cool down while you make the rest of the recipe.
• In a large mixing bowl, whisk together the eggs and sugar. Whisk the mixture briskly for several minutes until the sugar dissolves. The more you whisk, the better your revani will turn out.
• Add the oil, lemon zest, vanilla, and yogurt and whisk for several minutes more.
• Add the dry ingredients-flour, semolina, hazelnuts, baking soda, and baking powder-and mix together well until you have a smooth batter.
• Pour the batter into the greased baking pan. Bake until the top is nicely browned, and a toothpick inserted in the center comes out clean, about 30 to 40 minutes. Once you remove the pan from the oven, let it rest for about 5 minutes.
• Cut the cake into portion-sized squares or rectangles while still in the pan.
• Using a large spoon, slowly drizzle all of the cooled syrup over the cake and let it soak in. Cover the cake with foil and refrigerate it for several hours.
• Before serving, garnish each square of cake with a pinch of coconut and ground nuts.

REVANI

Steps:

• Preheat the oven to 250˚C.
• In a large bowl, combine flour, fine and coarse semolina, and baking powder.
• Separate the egg whites from the egg yolks.
• Mix the egg yolks with sugar at medium to high speed until light and fluffy. Gradually add yogurt and mix over low speed.
• Fold in the flour and semolina mixture. Stir in the vanilla and lemon or orange juice.
• In a separate bowl, mix the egg whites with salt until stiff peaks form. Carefully fold the egg white snow into the batter, so it remains fluffy.
• Butter the baking pan and pour in the batter.
• Bake for 10 minutes at 250˚C. Then, lower the heat to 180˚C and bake for another 20 to 30 minutes. When the cake is baked, let it cool and cut it into individual servings.
• While the cake is baking, prepare the syrup. In a small saucepan, boil sugar, water, orange and lemon juice for 10 minutes, stirring constantly.
• Slowly pour the syrup over the baked revani. Let it cool to room temperature, cover with plastic wrap, and refrigerate overnight.

GREEK SEMOLINA CAKE WITH ORANGE SYRUP (REVANI)

Steps:

• Gather the ingredients.
• 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.
• Using an electric mixer , cream the butter with the sugar until light and fluffy. 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 the syrup. When the cake cools, you can sprinkle with some powdered sugar , cinnamon, and almonds, if using.

REVANI (GREEK CAKE USING SEMOLINA)

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 (MACEDONIAN SYRUP CAKE)

Steps:

• Syrup: boil ingredients.
• Melt butter and sugar and beat for 5 minutes, then add eggs one by one mixing in between.
• Mix flour and semolina and add to egg mixture gradually.
• Pour into greased pan, and bake 40-45 minutes at 400 degrees.
• When baked, cut into diamond shapes and pour syrup over the cake (make sure the syrup and the cake are both hot).
• Crushed walnuts may be sprinkled on top of the mixture before baking or lemon or orange rind may be added to the mixture before cooking.