Revani is one of the classic Greek syrup cakes. The sugar syrup moistens the relatively solid semolina cake and the well pronounced orange flavor makes it fresher and balances high sugar content.
There are different variations of this cake and of course different names used in different parts of the World.
GREEK REVANI CAKE
For the dough:
500g(2½ cups) all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
250g(1½ cups) fine semolina
300g(1½ cups) soft butter
150g(¾ cup) granulated sugar (100g for butter,50 g for egg whites)
6 large eggs (divided)
zest from 1 large orange
250ml(1 cup)fresh orange juice
some pistachios for decoration
For the syrup:
500g (2½ cups) granulated sugar
300ml(1½ cups) hot water
2 table spoons Orange liqueur
Options: orange juice, lemon juice, rum, cognac
Sift together flour, baking powder and salt into a large mixing bowl.
Whip butter and 100 g sugar together, add egg yolks and orange zest.
Slowly mix in the orange juice, or you can add it directly to the dry ingredients. add that mixture to the dry ingredients and form soft dough.
In a medium mixing bowl whip up the egg whites with remaining 50g of sugar until the stiff peaks, add by small portions to the dough and mix in carefully, so the egg whited do not fall.
Butter baking dish and transfer the dough into it, even it out.
Bake at 350°F(180°C) for 40 minutes.
Make syrup.
Take out of the oven, slice and pour half of the syrup.
Wait 30 minutes and pour some more.
Allow cake to absorb all the syrup before serving, or better to serve it next day!
Enjoy!
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