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Revani (Semolina-Almond Sponge Cake With Syrup)

Cuisine: Greek
Courses: Dessert
Serves: 20 people

Recipe Ingredients

2 1/2 cups 495g / 17ozGranulated sugar
3 cups 711mlCold water
1 cup 237mlCinnamon stick (small)
3   Whole cloves
1   Orange - (peel only)
1/2 lb 227g / 8ozSweet butter
6   Eggs - room temperature
1 cup 62g / 2.2ozAll-purpose flour
1 cup 237mlFine semolina
3 teaspoons 15mlBaking powder
1 cup 93g / 3.3ozFinely chopped almonds *
1 teaspoon 5mlVanilla extract
2 tablespoons 30mlBrandy

Recipe Instructions

*Note: Use blanched, peeled almonds.

Combine 1-1/2 cups of the sugar with the cold water in a saucepan and cook until dissolved, then add the cinnamon stick, cloves, and orange peel and simmer for 15 minutes. Remove the flavorings. Cool.

Using an electric mixer, beat the butter in a large bowl until fluffy. Gradually add the remaining sugar, beating on medium speed, then add the eggs, one at a time, beating thoroughly after each addition, without rushing. Meanwhile, sift the flour, semolina, baking powder, and almonds together. Very gradually add to the batter, beating on medium speed, then pour in the vanilla and brandy and give the batter a last whirl on high speed for a few seconds.

Pour immediately into a buttered 9 x 12 x 3-inch cake pan and bake on the center rack of a moderate oven (350F) for 30 to 35 minutes, or until the cake springs back when touched by a finger. Remove from the oven and set the pan on a cake rack. Using a sharp knife, score the cake into diamond shapes. Spoon the cooled syrup over the entire cake and cool.

Note: Each piece may be attractively garnished with a candied or maraschino cherry slice in the center and almond slivers angled on each side.

Cole Publishing Group Recipe Collection


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