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Revani is a Greek semolina cake flavoured with orange and soaked in syrup. The cake is light because the egg whites are whisked separately and folded in, and the syrup keeps it moist for days.
Serves: 16 pieces | Prep: 20 min | Cook: 40 min plus cooling
Ingredients
- 6 eggs, separated
- 200 g sugar
- Zest of 2 oranges
- 100 ml orange juice
- 100 ml olive oil
- 200 g fine semolina
- 100 g plain flour
- 2 tsp baking powder
- Pinch of salt
- For the syrup: 350 g sugar, 500 ml water, 1 strip of lemon peel
Method
- Boil the syrup ingredients for 5 minutes and let the syrup cool completely.
- Heat the oven to 180°C and grease a baking tin of about 25 x 35 cm.
- Beat the yolks with the sugar and orange zest until pale, then beat in the olive oil and orange juice.
- Mix the semolina, flour, baking powder and salt and fold them into the yolk mixture.
- Whisk the egg whites to stiff peaks and fold them in carefully in two batches.
- Pour into the tin and bake for 35 to 40 minutes until golden and a skewer comes out clean.
- Pour the cold syrup over the hot cake straight away. Cool completely, then cut into diamonds.
Tips
- Hot cake with cold syrup (or the other way round) gives the best texture; two hot components make it soggy.
- Do not overmix after adding the whites, or the cake turns dense.
- Keeps for 3 to 4 days covered, at room temperature.
Products from Bakaliko
- Myloi Ag. Georgiou - Fine Semolina (Simigdali Psilo) 500 g
- Manna - All-Purpose Flour 1 kg
- Giotis - Baking Powder 60 g
- Sellas - Extra Virgin Olive Oil Dorica 500 ml
More Greek recipes
Photo: E4024, CC BY-SA 4.0, via Wikimedia Commons.