Revani Greek Cake Using Semolina Recipes

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REVANI (GREEK SEMOLINA CAKE)



Revani (Greek Semolina Cake) image

Make and share this Revani (Greek Semolina Cake) recipe from Food.com.

Provided by Scarlett516

Categories     Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 17

1 cup flour
3 teaspoons baking powder
1 cup fine semolina (or Farina)
1/2 cup unsalted butter (1 stick)
1 cup sugar
3 eggs, separated (reserve whites)
1 teaspoon vanilla extract
1 lemon, zest of
1 cup milk
1 pinch salt
1 1/2 cups sugar
1 1/2 cups water
orange zest
1 teaspoon lemon juice
powdered sugar
ground cinnamon
1/2 cup almonds, blanched, lightly toasted, and chopped (optional)

Steps:

  • Preheat the oven to 350°F.
  • Grease the bottom and sides of a 9"x13" pan.
  • In a medium bowl, mix together the flour, semolina, and baking powder.
  • Use a mixer to cream the sugar and butter until light and fluffy.
  • With the mixer still running, add the eggs one by one. Continue mixing until a light yellow color.
  • Add the vanilla extract and lemon zest.
  • Clean the beaters and whip the egg whites with a pinch of salt until soft peaks form.
  • Using a spatula, carefully fold the egg whites into the batter until just incorporated. The best way to do this carefully is to add the eggs in thirds.
  • Pour the batter into the pan, using the spatula to smooth it out, and bake for 45 minutes, or until golden brown.
  • Meanwhile, make the syrup by adding the water, sugar, and orange peel to a sauce pan and bring to a boil. Reduce heat and simmer for 5 minutes.
  • Add the lemon juice and allow to cool.
  • Once the cake has finished baking, pour the syrup over it while the cake is still warm.
  • When the cake has cooled, sprinkle with powdered sugar, cinnamon, and the almonds.

REVANI (GREEK CAKE USING SEMOLINA)



Revani (Greek Cake using Semolina) image

This is a lovely greek cake using semolina. The texture is coarser due to the semolina than what you're probably used to, but it is delicious and toothsome. Soaked in a light syrup and served with some whipped cream on the side, it is a dessert worthy of any occasion.

Provided by evelynathens

Categories     Dessert

Time 1h5m

Yield 15 serving(s)

Number Of Ingredients 16

2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/4 teaspoon salt
6 eggs, separated
1 cup sugar
1 1/2 cups butter
1 orange zest, of
1 teaspoon vanilla extract
1 cup orange juice
1 cup semolina or 1 cup cream of wheat
1/2 cup blanched and slivered almonds (good) (optional)
3 cups sugar
2 cups water
1/2 cinnamon stick (optional)
2 tablespoons brandy
whipped cream, to serve on the side

Steps:

  • Preheat oven to 350F.
  • Butter and flour a 13 X 9 inch pyrex baking pan.
  • Sift flour, baking powder and salt.
  • In large electric mixer bowl, beat egg whites until frothy.
  • Gradually beat in 1/2 cup of the sugar.
  • Continue beating until very stiff and glossy.
  • Set meringue aside.
  • Beat egg yolks, remaining sugar, and butter until very light and fluffy.
  • Add orange rind and vanilla.
  • Beat in dry ingredients alternately (slowly, on a low speed) with orange juice and semolina until incorporated.
  • Fold in meringue.
  • Turn into prepared pan and sprinkle with almonds.
  • Bake for 40-50 minutes, or until it tests done.
  • Cool.
  • For syrup: Boil sugar, water and cinnamon stick for 8 minutes.
  • Add brandy and remove cinnamon stick.
  • Pour hot syrup over cooled cake.
  • Cool and cut into squares.
  • Serve with a dollop of whipped cream.

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