Revani (Semolina-Almond Sponge Cake With Syrup)

Revani is a classic Greek dessert known for its incredibly moist texture and rich, aromatic flavor. This semolina-based sponge cake is baked until golden and then immediately drenched in a warm syrup infused with cinnamon, cloves, and orange peel. The combination of finely chopped almonds and a hint of brandy adds depth and a luxurious nutty crunch. It is a beloved treat at celebrations and family gatherings, offering a perfect balance of sweetness and spice.

Cooking Method: Baking, Stewing

Cuisine: Greek

Courses: Desserts

Difficulty: Advanced

Servings: 2

Calories: 83

Dietary: Vegetarian

Description

Revani is a classic Greek dessert known for its incredibly moist texture and rich, aromatic flavor. This semolina-based sponge cake is baked until golden and then immediately drenched in a warm syrup infused with cinnamon, cloves, and orange peel. The combination of finely chopped almonds and a hint of brandy adds depth and a luxurious nutty crunch. It is a beloved treat at celebrations and family gatherings, offering a perfect balance of sweetness and spice.

Directions

1
Combine 1 1/2 cups of the sugar with the cold water in a saucepan.
2
Cook over medium heat until the sugar is completely dissolved.
3
Add the cinnamon stick, cloves, and orange peel to the sugar water.
4
Simmer the syrup for 15 minutes, then remove from heat.
5
Remove the cinnamon stick, cloves, and orange peel from the syrup and let it cool completely.
6
Preheat the oven to 350 F (175 C). Butter a 9 x 12 x 3-inch cake pan.
7
Beat the butter in a large bowl using an electric mixer until fluffy.
8
Gradually add the remaining 1 cup of sugar, beating on medium speed until combined.
9
Add the eggs one at a time, beating thoroughly after each addition.
10
In a separate bowl, sift together the flour, semolina, baking powder, and chopped almonds.
11
Gradually add the dry ingredients to the butter mixture, beating on medium speed until just incorporated.
12
Stir in the vanilla extract and brandy.
13
Pour the batter immediately into the prepared cake pan and smooth the top.
14
Bake on the center rack for 30 to 35 minutes, or until the cake springs back when lightly touched.
15
Remove the cake from the oven and place the pan on a wire rack.
16
While the cake is still hot, use a sharp knife to score the surface into diamond shapes.
17
Pour the cooled syrup evenly over the entire hot cake.
18
Allow the cake to cool completely in the pan so it can absorb the syrup.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 83kcal

% Daily Value *
Total Fat 3.8g6%
Saturated Fat 1.6g8%
Cholesterol 6mg2%
Sodium 45mg2%
Total Carbohydrate 11.7g4%
Dietary Fiber 1.2g5%
Sugars 7.8g
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/revani-semolina-almond-sponge-cake-with-syru/