Revani (Semolina-Almond Sponge Cake With Syrup)

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Servings: 20 Difficulty: Advanced
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A moist, golden Greek semolina sponge cake soaked in spiced orange syrup and studded with almonds.
Revani (Semolina-Almond Sponge Cake With Syrup recipe image
Revani (Semolina-Almond Sponge Cake With Syrup recipe image
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Revani (Semolina-Almond Sponge Cake With Syrup)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 20 Calories: 1049.1

Description

This traditional Greek Revani is a celebration of texture and aroma. The cake features a unique crumb created by fine semolina, resulting in a moist, tender crumb that holds up beautifully to the sweet syrup. Aromatics like cinnamon, cloves, and orange peel infuse the syrup with warm, inviting spices, while toasted almonds add a delightful crunch. It is the perfect dessert for holidays, family gatherings, or a special treat after dinner. Serve it warm or at room temperature for the best flavor absorption. This recipe requires simple pantry staples but delivers a sophisticated, restaurant-quality result that feels homemade and comforting.

Ingredients

Directions

  1. In a saucepan, combine 1-1/2 cups of sugar with the cold water and cook over medium heat until the sugar is completely dissolved.
  2. Add the cinnamon stick, cloves, and orange peel to the sugar water and simmer for 15 minutes to infuse the syrup with flavor.
  3. Remove the saucepan from heat, discard the solid flavorings, and allow the syrup to cool completely.
  4. Preheat oven to 350F (175C) and butter a 9x12-inch cake pan.
  5. In a large bowl, beat the butter with an electric mixer until light and fluffy.
  6. Gradually add the remaining sugar to the butter, beating on medium speed until combined.
  7. Add the eggs one at a time, beating thoroughly after each addition until fully incorporated.
  8. In a separate bowl, sift together the flour, fine semolina, baking powder, and finely chopped almonds.
  9. Gradually add the dry ingredients to the butter mixture, beating on medium speed until just combined.
  10. Pour in the vanilla extract and brandy, then beat on high speed for a few seconds to blend.
  11. Pour the batter immediately into the prepared cake pan and spread evenly.
  12. Bake on the center rack for 30 to 35 minutes, or until the cake springs back when touched lightly in the center.
  13. Remove the cake from the oven and set the pan on a cooling rack.
  14. While the cake is still warm, use a sharp knife to score the surface into diamond shapes.
  15. Spoon the cooled syrup evenly over the entire cake, allowing it to soak in as the cake cools.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 1049.1kcal
% Daily Value *
Total Fat 46.3g72%
Saturated Fat 29.0g145%
Cholesterol 122.0mg41%
Sodium 368.9mg16%
Total Carbohydrate 170.3g57%
Dietary Fiber 13.2g53%
Sugars 150.6g
Protein 1.5g3%

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

Note

Use blanched, peeled almonds for a uniform texture and milder flavor.

For best results, ensure the syrup is completely cool before pouring it over the warm cake to prevent the cake from becoming soggy or dissolving too quickly.

Each piece may be attractively garnished with a candied or maraschino cherry slice in the center and almond slivers angled on each side.

Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.

Keywords: greek, dessert, semolina, cake, syrup, almonds, cinnamon, orange, cloves, baking, traditional, moist, sponge, holiday, easy, homemade, spiced, vegetarian
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