Revani Macedonian Syrup Cake Recipes

REVANI, SYRUP SOAKED SEMOLINA CAKE

Steps:

• Grease an 8" x 8" square cake pan. Preheat oven to 375 deg. F. Combine all syrup ingredients, bring to a boil and let it simmer for 10 minutes and take off heat and set aside. Note that this syrup is more on the thin side due to the water/sugar ratio of 2:1 rather than 1:1. I thought to decrease the water from 2 to 1 1/2 cups to make the syrup thicker; but I think this would make the cake more sweet than what it needs to be.
• In a bowl mix together the semolina, flour, cornstarch, and baking powder and set aside. Using a hand or stand alone mixer, mix until well combined the sugar, eggs, oil, vanilla, zest and eggs. Add the flour mixture to the wet ingredients and mix until all ingredients are well incorporated. Pour into greased 8x8 square cake pan, and bake for 25 to 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean. It took me 25 minutes. Let cake cool in pan for ½ hour to 1 hour, then cut into 9 squares, and slowly pour the syrup into the cake. You can serve immediately or wait until the following day, as many think it is best the day after. You can serve as is or with a dusting of ground pistachios, and/or grated coconut flakes, and/or whipped/clotted cream.
• NOTE: Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous. The one I used was given by my mother and found in the Latin American section of a supermarket. But you can also find it (I think ) either in the pasta or baking section.

REVANI (GREEK CAKE USING SEMOLINA)

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.