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Revani

Name: Revani
Prep time: PT20 minutes
Cook time: PT35-40 minutes
Total time: PT1 hour 45 minutes (including syrup preparation and initial soaking)
Yield: 16
Cuisine: Greece
Ingredients: 200 g Fine semolina (Using fine semolina will result in a more tender cake.); 200 g Granulated sugar (Divided for cake and syrup.); 200 g Plain Greek yogurt (Full-fat yogurt is recommended for richness.); 3 undefined Large eggs; 1 medium orange Orange zest (Zest from about 1 medium orange, avoid the white pith.); 1 teaspoon Baking powder; 300 ml Water (For the syrup.); 1 tablespoon Lemon juice (Optional, for the syrup to prevent crystallization and add brightness.)

Greek Semolina Cake

A delightful Greek semolina cake, Revani is soaked in a fragrant orange-scented syrup. It's a simple yet incredibly satisfying dessert, perfect for any occasion.

準備時間20 minutes

調理時間35-40 minutes

合計時間1 hour 45 minutes (including syrup preparation and initial soaking)

分量16

難易度Easy

2件の編集· Feb 8

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🧂 材料

200 g Fine semolina(Using fine semolina will result in a more tender cake.)
200 g Granulated sugar(Divided for cake and syrup.)
200 g Plain Greek yogurt(Full-fat yogurt is recommended for richness.)
3 Large eggs
1 medium orange Orange zest(Zest from about 1 medium orange, avoid the white pith.)
1 teaspoon Baking powder
300 ml Water(For the syrup.)
1 tablespoon Lemon juice(Optional, for the syrup to prevent crystallization and add brightness.)

👨‍🍳 作り方

1
Preheat your oven to 180°C (350°F). Grease and flour a 20-23 cm (8-9 inch) square or round baking pan.
⏱️ 5 minutes
2
In a large bowl, whisk together the semolina, 200g granulated sugar, Greek yogurt, eggs, orange zest, and baking powder. Mix until just combined and smooth. Be careful not to overmix.
⏱️ 5 minutes
3
Pour the batter into the prepared baking pan and spread evenly. Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
⏱️ 35-40 minutes
4
While the cake is baking, prepare the syrup. In a medium saucepan, combine 300g granulated sugar, 300ml water, and the optional lemon juice. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce the heat and simmer for about 5-7 minutes, until slightly thickened. Remove from heat and let it cool slightly.
⏱️ 10 minutes
5
Once the cake is out of the oven, immediately and slowly pour the warm (not piping hot) syrup evenly over the hot cake. You should hear a satisfying sizzle. Allow the cake to cool completely in the pan, absorbing all the syrup. This will take at least 1 hour.
⏱️ 60 minutes (minimum)
6
Cut the cooled cake into squares or diamonds. The longer it sits, the more the syrup will be absorbed.

調理履歴を記録する

💡 プロのコツ

✓Ensure the syrup is warm and the cake is hot when combining for maximum absorption. However, avoid pouring boiling syrup onto a freshly baked cake to prevent it from becoming mushy.
✓For best results, let the Revani soak for several hours or even overnight at room temperature before serving.
✓Serve chilled or at room temperature. It pairs wonderfully with a dollop of thick Greek yogurt, whipped cream, or a scoop of vanilla ice cream.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add desiccated coconut to the cake batter for a tropical twist.
Sprinkle slivered almonds or chopped pistachios over the cake before baking or after soaking.