Revani (Semolina-Almond Syrup Cake With Syrup)

This classic Revani is a beloved Middle Eastern and Mediterranean dessert known for its incredibly moist texture and rich flavor. The cake itself is light and airy, made with a combination of fine semolina and flour, which gives it a unique, slightly grainy mouthfeel that pairs perfectly with the soaking syrup. The syrup is infused with warm spices like cinnamon, cloves, and orange peel, creating a fragrant aroma that fills the kitchen while baking. Best served at room temperature, this cake improves as it sits, allowing the flavors to meld together. It is an ideal choice for holiday gatherings, coffee breaks, or any occasion calling for a comforting, sweet treat.

Cooking Method: Baking, Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 20

Calories: 1651.8

Dietary: Vegetarian

Description

This classic Revani is a beloved Middle Eastern and Mediterranean dessert known for its incredibly moist texture and rich flavor. The cake itself is light and airy, made with a combination of fine semolina and flour, which gives it a unique, slightly grainy mouthfeel that pairs perfectly with the soaking syrup. The syrup is infused with warm spices like cinnamon, cloves, and orange peel, creating a fragrant aroma that fills the kitchen while baking. Best served at room temperature, this cake improves as it sits, allowing the flavors to meld together. It is an ideal choice for holiday gatherings, coffee breaks, or any occasion calling for a comforting, sweet treat.

Ingredients

1 1/2 cup Granulated sugar (for syrup)
1 cup Granulated sugar (for cake)
3 cup Cold water
1 small Cinnamon stick
3 Whole Cloves
1 Orange (peel only)
1/2 pound Sweet butter
6 Eggs; room temperature
1 cup All-purpose flour
1 cup Fine semolina
3 teaspoon Baking powder
1 cup Finely chopped almonds
1 teaspoon Vanilla extract
2 tablespoon Brandy

Directions

1
Combine 1 1/2 cups of 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 allow it to cool completely.
6
Beat the butter in a large bowl with an electric mixer until fluffy and pale.
7
Gradually add the remaining 1 cup of sugar to the butter, beating on medium speed until combined.
8
Add the eggs one at a time, beating thoroughly after each addition until fully incorporated.
9
In a separate bowl, sift together the flour, semolina, baking powder, and chopped almonds.
10
Gradually add the dry ingredients to the wet mixture, beating on medium speed until just combined.
11
Pour in the vanilla extract and brandy, then beat on high speed for a few seconds to blend.
12
Pour the batter immediately into a buttered 9 x 12 x 3-inch cake pan.
13
Bake on the center rack for 30 to 35 minutes, or until the cake springs back when touched lightly in the center.
14
Remove the cake from the oven and place the pan on a wire rack.
15
While the cake is still hot, use a sharp knife to score the surface into diamond shapes.
16
Pour the cooled syrup evenly over the entire hot cake, allowing it to soak in.
17
Let the cake cool completely in the pan before serving.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 1651.8kcal

% Daily Value *
Total Fat 76.8g119%
Saturated Fat 31.3g157%
Cholesterol 122.0mg41%
Sodium 895.5mg38%
Total Carbohydrate 234.0g78%
Dietary Fiber 23.2g93%
Sugars 156.4g
Protein 20.5g41%

* 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 the best texture and color contrast.

Ensure the syrup is completely cool before pouring it over the hot cake to prevent the cake from becoming soggy rather than moist.

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

Leftovers should be stored at room temperature, covered, for up to 3 days. The cake tastes even better the next day as the flavors meld.

Keywords: revani, semolina cake, syrup cake, middle eastern dessert, almond cake, spiced syrup, moist cake, baking, dessert, cinnamon, orange peel, cloves, vegetarian, holiday dessert, coffee cake, soaked cake, traditional recipe, semolina, vanilla, brandy

Read it online: https://www.chefs-mate.com/recipe/revani-semolina-almond-syrup-cake-with-syrup-2/