How To make Revani (Semolina Almond Sponge Cake with Syrup)

Revani | Orange syrup cake recipe

Revani

Revani is a real crowd pleaser, this cake is sure to please! This orange syrup cake is a favourite in our household and I’m sure it will be in yours aswell. The recipe is as follows-

3 eggs
1 cup of sugar (225 grams)
1 cup of self raising flour (150 grams)
2 cups of course semolina (355 grams)
1 teaspoon of baking powder
1/3 cup of vegetable oil (80 mls)
1 cup of fresh orange juice (250 mls)
The rind of 1 lemon
The rind of 1 orange

For the syrup-

2 cups of water
1 1/2 cups of sugar
Half a lemon juiced

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#cooking #sweet #recipe #baking #food #homemade #revanitarifi #revani #tatlı #turkish #turkishfood #türkiye #türkyemekleri #cake #orange #syrup #cake #orangecake #

Greek revani | Revani recipe - Cooked By Alexandra

Revani is a classic Greek citrus flavoured semolina based cake. It’s made with semolina, olive oil, Greek yoghurt and orange zest and soaked in syrup.

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Revani by @cookedbyalexandra

Ingredients
for the syrup
• 500ml water
• 300g sugar
• 1 cinnamon stick
• the peel of one orange
• 50ml fresh orange juice

for the cake
• 4 eggs
• 300g sugar
• 200ml olive oil
• 200g yoghurt
• zest of one orange
• 1 tsp vanilla
• 50ml fresh orange juice
• 400g semolina, coarse
• 10g baking powder

Method
for the syrup
1. In a medium sized pot, add sugar, water, cinnamon stick and orange peel. Heat over medium heat and bring to a boil. Once boiling, reduce to a low heat and simmer for 15 minutes. Set aside to cool. Once cooled, add orange juice and stir.

for the cake
1. In the bowl of a stand mixer, use the whisk head to beat eggs and sugar together until pale and fluffy.
2. Add olive oil, yoghurt, zest, vanilla and orange juice. Mix well to combine.
3. Change the whisk attachment to the flat beat. Mix semolina with baking powder and add to wet mixture. Slowly mix until well combined.
4. Bake at 180ºC for 35-40 minutes or until a tooth pick inserted in the centre comes out clean. Remove cake from oven and let it stand for 15 minutes.
5. Cut 5x5cm cake pieces. Gently and evenly pour the syrup over the cake. Let the cake absorb the syrup overnight.
6. Sprinkle freshly ground pistachios on the top before serving.

Tag me (@cookedbyalexandra) on your socials if you recreate this - I'd love to see!

Alexandra :)

1 Egg Semolina Cake Recipe | Easy Dessert

1 Egg Semolina Cake Recipe | Easy Dessert.


© Hands Touch

Revani - Greek Semolina Cake #shorts #therealgreekchef

How to make Turkish Revani Basboussa - Semolina Cake

“Revani” is a typical turkish desert with syrup which has been probably cooked in every turkish kitchen and anyone can answer right away if you will ask its recipe. Sweet semolina cake with syrup is very easy to make and you will love love love it!

*Cook as if you are cooking a cake. Check the cake’s readiness by sticking in a thin knife or a tooth pick if it comes out clean, it is a sign that the cake is ready.

*Wait until both the syrup and the cake have come to luke warm state. Cut the cake to serving size squares. Pour all the syrup all around the cake evenly. Wait until the syrup is quickly soaked up by the cake.

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A very authentic Turkish recipe, a spongy cake with syrup.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

#semolinacake #Revani#Turkishsweet #deserts #Turkishcake #Turkishfood,#cakes #dessert #Homemadecakes

Ravani Sweet Semolina Cake - Revani - Ραβανί ή Ρεβανί

Ravani Sweet Semolina Cake-Celebrating my 150th Video ????!!
BY: Greek Cooking Made Easy
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You can also check this recipe and all of my recipes in text (also in Greek) on my Website:

Μπορείτε επίσης να βρείτε αυτή τη συνταγή μου όπως και όλες τις άλλες, γραμμένες και στα Ελληνικά, στον Ιστότοπό μου, στο παραπάνω λίνκ!
Serves about 20 persons
Ravani or Revani is a golden yellow dessert made from semolina and eggs. After being baked in the oven, it is drenched with hot lemony syrup. You will find many variations of this dessert around Greece. Ravani is also known in other Mediterranean and middle-east Countries.
I make my own Ravani variation which is a thick, golden sponge cake with the aromatic scents of lemon, almonds and mastiha. It's an unforgettable experience!
Suitable for lacto-ovo vegetarians.

Ingredients for about 20 persons:
For the cake:
400 gr / 14 oz / 2.3 cups Fine Semolina
180 gr / 6.3 oz / 1.4 cups All-purpose Flour
5 medium Eggs at room temp.
16 gr / 0.6 oz / 1.2 tbsp Vanilla Sugar
100 gr / 3.5 oz / 0.75 cup Almonds finely chopped
1 tsp. baking Soda
250 gr / 9 oz Butter (or Margarine) at room temp
2 tsp. Baking Powder
200 gr / 7 oz / 1.25 cups crystal Sugar
1/2 tsp. Mastiha Essence (in powder form)-NOT more than ½ tsp.
Oil or Oil spray and bread crumbs for lining the Bundt tin
For the Syrup:
700 gr / 1.5 lb / 3.1 cups crystal Sugar
720 ml / 3 cups Water
1 tsp. Lemon juice
Optional: 1 shot Brandy

Ραβανί ή Ρεβανί
BY: Greek Cooking Made Easy
Σερβίρει περίπου 20 άτομα
Το Ραβανί ή αλλιώς Ρεβανί είναι ένα χρυσοκίτρινο επιδόρπιο φτιαγμένο από σιμιγδάλι και αυγά. Μετά το ψήσιμο στο φούρνο, ποτίζεται με ζεστό σιρόπι με άρωμα λεμονιού. Θα βρείτε πολλές παραλλαγές αυτού του γλυκίσματος σε όλη την Ελλάδα. Το Ραβανί είναι επίσης γνωστό σε άλλες μεσογειακές και χώρες της Μέσης Ανατολής.
Αυτή είναι η δική μου παραλλαγή για Ραβανί, ένα παχύ, χρυσό, αφράτο κέικ με άρωμα λεμονιού, αμυγδάλων και μαστίχας. Είναι μια αξέχαστη εμπειρία!
Κατάλληλο για χορτοφάγους.

Υλικά για περίπου 20 άτομα:
Για το κέικ:
400 γρ. / 14 oz / 2,3 φλιτζάνια Σιμιγδάλι ψιλό
180 γρ. / 6.3 oz / 1,4 φλιτζάνια Αλεύρι για όλες τις χρήσεις
5 μέτρια Αυγά σε θερμοκρασία δωματίου
16 γρ. / 0,6 oz / 1,2 κ.σ. Βανίλια σκόνη
100 γρ. / 3,5 oz / 0,75 φλιτζάνι Αμύγδαλα ψιλοκομμένα
1 κ.γ. μαγειρική Σόδα
250 γρ / 9 oz Βούτυρο (ή μαργαρίνη) σε θερμοκρασία δωματίου
2 κ.γ. Μπέικιν πάουντερ
200 γρ / 7 oz / 1,25 φλιτζάνια κρυσταλλική Ζάχαρη
1/2 κ.γ. Μαστίχα σε σκόνη-ΟΧΙ περισσότερο
Λίγο λάδι ή σπρέι λαδιού και φρυγανιά τριμμένη για την επάλειψη του ταψιού

Για το σιρόπι:
700 γρ / 1,5 lb / 3,1 φλιτζάνια κρυσταλλική Ζάχαρη
720 ml / 3 φλυτζάνια Νερό
1 κ.γ. Χυμός Λεμονιού
Προαιρετικά: 1 ποτηράκι Κονιάκ