Revani (Semolina – Almond Syrup Cake With Syrup)

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Servings: 20 Difficulty: Advanced
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A moist Greek semolina cake soaked in fragrant orange and cinnamon syrup
Revani (Semolina - Almond Syrup Cake With Syrup recipe image
Revani (Semolina - Almond Syrup Cake With Syrup recipe image
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Revani (Semolina – Almond Syrup Cake With Syrup)

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

Description

Revani is a classic Greek dessert that celebrates simplicity and rich, aromatic flavors. This semolina cake is incredibly moist, thanks to the generous amount of syrup it absorbs after baking. The batter, made with butter, eggs, and finely ground semolina, bakes into a tender crumb that holds up beautifully to the soaking process. The syrup itself is infused with cinnamon, cloves, and fresh orange peel, adding a warm, citrusy depth that complements the sweetness perfectly. Finely chopped almonds provide a delightful crunch and nutty aroma. Served in diamond shapes, this cake is perfect for Sunday brunches, holiday gatherings, or as a comforting treat with coffee. Its an essential recipe for anyone who loves traditional Mediterranean sweets.

Ingredients

Directions

  1. Combine 1-1/2 cups of the sugar with the cold water in a saucepan and cook until dissolved.
  2. Add the cinnamon stick, cloves, and orange peel to the saucepan.
  3. Simmer the syrup for 15 minutes.
  4. Remove the flavorings (cinnamon stick, cloves, orange peel) from the syrup and let it cool completely.
  5. Using an electric mixer, beat the butter in a large bowl until fluffy.
  6. Gradually add the remaining sugar to the butter, beating on medium speed.
  7. Add the eggs one at a time, beating thoroughly after each addition without rushing.
  8. Meanwhile, sift the flour, semolina, baking powder, and chopped almonds together.
  9. Very gradually add the dry ingredients to the batter, beating on medium speed.
  10. Pour in the vanilla and brandy and beat the batter on high speed for a few seconds.
  11. Pour the batter immediately into a buttered 9 x 12 x 3-inch cake pan.
  12. Bake on the center rack of a moderate oven (350 F (177C)) for 30 to 35 minutes, or until the cake springs back when touched by a finger.
  13. Remove from the oven and set the pan on a cake rack.
  14. Using a sharp knife, score the hot cake into diamond shapes.
  15. Spoon the cooled syrup over the entire cake.
  16. Allow the cake to cool completely so it can absorb the syrup.

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 the best texture and flavor.

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

Ensure the syrup is completely cooled before pouring it over the cake to prevent the cake from becoming too soggy or mushy; however, the cake should still be warm when the syrup is applied for optimal absorption.

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