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Revani (Semolina Cake) Recipe - Cooking Index

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Revani (Semolina Cake)

Cuisine: Greek
Courses: Dessert
Serves: 16 people

Recipe Ingredients

1/2 cup 31g / 1.1ozAll-purpose flour
1/2 teaspoon 2.5mlBaking powder
1 1/3 cups 315mlFine semolina or farina
4 cups 792g / 27ozEggs - separated (large)
1/2 cup 99g / 3.5ozSugar
1/2 cup 118mlOlive oil
2   Lemons - grated zest only
1/2 teaspoon 2.5mlAlmond extract
1/2 cup 118mlOrange juice
1 teaspoon 5mlVinegar - for the bowl
1/8 teaspoon 0.6mlCream of tartar
1/2 cup 46g / 1.6ozBlanched - slivered almonds
3/4 cup 148g / 5.2ozSugar
2   Lemons - zest and juiced
1 1/2 cups 355ml- water
1/4 teaspoon 1.3mlAlmond extract

Recipe Instructions

Make the syrup ahead. Combine the sugar, lemon zest and juice, and water in a saucepan. Bring to a boil, simmer for 5 minutes then add the almond extract. Remove and chill overnight.

Line a 10-inch-square cake pan, that is at least 3-inches deep, with parchment. Sift together the flour and baking powder, then stir in the semolina. Beat the egg yolks, sugar, olive oil, lemon zest, and almond extract together until pale and creamy. Beat in the flour mixture, splashing with orange juice to moisten it.

Wipe a mixing bowl with a cloth moistened with vinegar, then put in the egg whites. Beat with the cream of tartar until stiff peaks form, then fold into the batter. Pour into the pan and sprinkle with the almonds.

Bake in an oven preheated to 350F for about 45 minutes until golden brown. Remove from the oven and, while still hot, cut into squares. Slowly pour the chilled syrup over it.

Makes 16 slices

Recipes from a Greek Island, by Susie Jacobs


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