REVANI CAKE WITH LEMON CINNAMON SYRUP – ATHENS, GREECE

February 26, 2020
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
IngredientsDirections

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