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How To make Revani (Semolina Almond Sponge Cake with Syrup)
Karen Mintzias 2 1/2 c Granulated sugar
3 c Cold water
1 sm Cinnamon stick
3 Whole cloves
1 Orange (peel only)
1/2 lb Sweet butter
6 Eggs; room temperature
1 c All-purpose flour
1 c Fine semolina
3 ts Baking powder
1 c Finely chopped almonds *
1 ts Vanilla extract
2 tb Brandy
*Note: Use blanched, peeled almonds. Combine 1-1/2 cups of the sugar with the cold water in a saucepan and cook until dissolved, then add the cinnamon stick, cloves, and orange peel and simmer for 15 minutes. Remove the flavorings. Cool. Using an electric mixer, beat the butter in a large bowl until fluffy. Gradually add the remaining sugar, beating on medium speed, then add the eggs, one at a time, beating thoroughly after each addition, without rushing. Meanwhile, sift the flour, semolina, baking powder, and almonds together. Very gradually add to the batter, beating on medium speed, then pour in the vanilla and brandy and give the batter a last whirl on high speed for a few seconds. Pour immediately into a buttered 9 x 12 x 3-inch cake pan and bake on the center rack of a moderate oven (350 F) for 30 to 35 minutes, or until the cake springs back when touched by a finger. Remove
from the oven and set the pan on a cake rack. Using a sharp knife, score the cake into diamond shapes. Spoon the cooled syrup over the entire cake and cool. Note: Each piece may be attractively garnished with a candied or marachino cherry slice in the center and almond slivers angled on each side. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias
How To make Revani (Semolina Almond Sponge Cake with Syrup)'s Videos
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
Turkish Revani | How to make semolina cake !
Learn how to make the perfect Turkish Revani dessert with ASpoonista! Our channel is dedicated to helping you become the best home chef possible, with easy-to-follow recipes and step-by-step guides. We believe that everyone can cook amazing dishes at home, and we're here to help you achieve your culinary goals. Join us on our journey to culinary excellence! #TurkishRevani #DessertRecipes #HomeCooking #ASpoonista #CookingTips #CulinaryExcellence
Watch also:
How to make the best homemade Beef Burger
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Best Ravani - Greek Orange Cake with Syrup
Ravani is a classic Greek dessert consisting of a light and tender orange flavoured cake, moistened with a sugar syrup. It makes a lovely dessert that keeps for quite a long time.
Ingredients:
Syrup:
2 cups (256 gm) sugar
2.5 cups (675 ml) water
2 cups (256 gm) sugar
2.5 cups (300 gm) flour
6 lg eggs
1 cup (250 ml) orange juice
rind of 1 orange
6 tsp/2 tbsp (30 ml) baking powder
2 tsp (10 ml) vanilla extract
Semolina sponge cake, Revani
A delicious, light and fragrant semolina sponge cake , Revani, is a very popular dessert in Turkey, so easy to make too. I hope you enjoy my recipe here, it is also included at my cookery book, Ozlem’s Turkish Table. Signed copies are available at this link and delivered worldwide, Afiyet Olsun
Quick Dishes - Revani (Syrup Sponge Cake)
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 :)