Revani
(Moist Semolina Cake)
Ingredients
Instructions
Cake
Preheat the oven to 180°C. Lightly grease a rectangular cake tin and
line the base and sides with baking paper.
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5 eggs
1 cup sugar
1 cup semolina
1 cup desiccated coconut
1 cup self-raising flour
2 teaspoons baking powder
250 g unsalted butter, melted
1 teaspoon vanilla extract
1 tablespoon finely grated clementine
(or mandarin or orange) zest
Syrup
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1 cup sugar
5 cloves
3 strips of lemon zest
3 strips of orange zest
Juice of ½ lemon
squeeze of fresh orange juice
Cup unsalted, shelled pistachios,
finely chopped
To make the syrup, place the sugar, cloves, orange zest, lemon zest,
lemon juice, orange juice and ½ cup of boiling water in a saucepan over
high heat. Bring to the boil, then continue to boil for about 10 minutes,
or until a syrup forms. Set aside to cool.
Place the eggs and sugar in the bowl of an electric mixer and beat until
fluffy. Add the semolina, coconut, flour, baking powder, butter, vanilla
extract and clementine zest. Beat until all the ingredients are combined.
Pour the mixture into the prepared tin and bake for 50 minutes, or until
the top turns golden. Test the cake with a skewer. If it comes out clean,
the cake is cooked.
Use a knife to cut slits all over the top of the cake. Pour the syrup onto
the cake through a sieve. Before serving, scatter the pistachios over
the revani.
Tip
When pouring the syrup, make sure you have a hot cake and
cold syrup.
This recipe features in Helena and Vikki Moursellas’ recipe
book Taking You Home: Simple Greek Food published by
Hachette Australia