Desserts,  Europe,  Recipes,  Travel

REVANI CAKE WITH LEMON CINNAMON SYRUP – ATHENS, GREECE

Revani cake is syrupy sweet and oh so simple! It is a semolina cake that is served throughout the eastern Mediterranean and can vary depending on the country. The Turkish revani, for example, is slightly different and features hazelnuts. However, this recipe focuses on the beautiful revani cake that Ben and I made in historic Athens, Greece!

Revani is the perfect sweet finale to our comforting pastitsio and is perfectly accompanied by natural Greek yoghurt or clotted cream and dusted with almonds.

Our Cooking Class Experience

Ben and I learned to make this delicious cake with Marilena of CookinAthens and it was completely different from any cake we had made before! At home, I primarily make lemon cakes, chocolate cakes, and jam cakes. I have never ONCE tried my hand at a syrup semolina cake, so it was definitely an experience!

However, despite our reservations, it was incredibly simple and quick to make! it is definitely a recipe that can be made for a large group of people and is ideally suited to those with a HUGE sweet-tooth!

Despite being a relatively simple recipe, there are a couple of things to remember! For example, when preparing the cake, you must remember to use fine semolina, or else the texture could be too coarse. In addition, to ensure the cake is perfectly moist, the syrup must cool completely before being poured over the warm sponge cake, or else it could end up being very soggy!

If you remember those two points – you will create a delicious, moist revani!

I really hope you enjoy this syrupy-sweet recipe for a true taste of the Meditteranean!

For a PERFECT starter and main to accompany this dessert, why not try my fresh Greek salad and comforting pastitsio?

Yamas!

ARIA

AuthorariaesmeraldaDifficultyIntermediate

Yields12 Servings
Prep Time25 minsCook Time40 minsTotal Time1 hr 5 mins

For the Cake
 200 g Fine semolina
 150 g Self-raising flour
 250 g Caster sugar
 4 Eggs
 Pinch of salt
 1 tsp Vanilla extract
 Grated rind of one lemon
For the Syrup
 600 ml Water
 600 g Sugar
 1 Lemon peel
 1 Cinnamon stick
To Serve
 Natural Greek yoghurt (can be substituted with clotted cream or plain whipped cream)
 Almonds (optional)

For the Syrup
1

Add sugar, water, cinnamon stick, and lemon peel to a medium saucepan and simmer for 3-4 minutes. Set aside and allow to cool.

For the Cake
2

Preheat the oven to 180 degrees C and grease a 28cm round, square or rectangular tin.

3

Beat the eggs and sugar with an electric mixer for 5 minutes, or until they become light and fluffy.

4

Add the lemon rind and vanilla extract and mix for a few more minutes.

5

Slowly add the flour and semolina and beat for a few more minutes.

6

Pour the cake mixture into the greased baking tin and bake in the oven for 35-40 minutes.

7

When the cake is ready, remove from the oven. Whilst hot, pour over the cold syrup over the entire cake.

8

Garnish with almonds (optional) and with a side of natural yogurt and serve immediately.

Ingredients

For the Cake
 200 g Fine semolina
 150 g Self-raising flour
 250 g Caster sugar
 4 Eggs
 Pinch of salt
 1 tsp Vanilla extract
 Grated rind of one lemon
For the Syrup
 600 ml Water
 600 g Sugar
 1 Lemon peel
 1 Cinnamon stick
To Serve
 Natural Greek yoghurt (can be substituted with clotted cream or plain whipped cream)
 Almonds (optional)

Directions

For the Syrup
1

Add sugar, water, cinnamon stick, and lemon peel to a medium saucepan and simmer for 3-4 minutes. Set aside and allow to cool.

For the Cake
2

Preheat the oven to 180 degrees C and grease a 28cm round, square or rectangular tin.

3

Beat the eggs and sugar with an electric mixer for 5 minutes, or until they become light and fluffy.

4

Add the lemon rind and vanilla extract and mix for a few more minutes.

5

Slowly add the flour and semolina and beat for a few more minutes.

6

Pour the cake mixture into the greased baking tin and bake in the oven for 35-40 minutes.

7

When the cake is ready, remove from the oven. Whilst hot, pour over the cold syrup over the entire cake.

8

Garnish with almonds (optional) and with a side of natural yogurt and serve immediately.

REVANI CAKE WITH LEMON CINNAMON SYRUP – ATHENS, GREECE
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