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How To make Revani (Semolina Almond Sponge Cake with Syrup)
Karen Mintzias 2 1/2 c Granulated sugar
3 c Cold water
1 sm Cinnamon stick
3 Whole cloves
1 Orange (peel only)
1/2 lb Sweet butter
6 Eggs; room temperature
1 c All-purpose flour
1 c Fine semolina
3 ts Baking powder
1 c Finely chopped almonds *
1 ts Vanilla extract
2 tb Brandy
*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 (350 F) 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 marachino cherry slice in the center and almond slivers angled on each side. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias
How To make Revani (Semolina Almond Sponge Cake with Syrup)'s Videos
Ravani Sweet Semolina Cake - Revani - Ραβανί ή Ρεβανί
Ravani Sweet Semolina Cake-Celebrating my 150th Video ????!!
BY: Greek Cooking Made Easy
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You can also check this recipe and all of my recipes in text (also in Greek) on my Website:
Μπορείτε επίσης να βρείτε αυτή τη συνταγή μου όπως και όλες τις άλλες, γραμμένες και στα Ελληνικά, στον Ιστότοπό μου, στο παραπάνω λίνκ!
Serves about 20 persons
Ravani or Revani is a golden yellow dessert made from semolina and eggs. After being baked in the oven, it is drenched with hot lemony syrup. You will find many variations of this dessert around Greece. Ravani is also known in other Mediterranean and middle-east Countries.
I make my own Ravani variation which is a thick, golden sponge cake with the aromatic scents of lemon, almonds and mastiha. It's an unforgettable experience!
Suitable for lacto-ovo vegetarians.
Ingredients for about 20 persons:
For the cake:
400 gr / 14 oz / 2.3 cups Fine Semolina
180 gr / 6.3 oz / 1.4 cups All-purpose Flour
5 medium Eggs at room temp.
16 gr / 0.6 oz / 1.2 tbsp Vanilla Sugar
100 gr / 3.5 oz / 0.75 cup Almonds finely chopped
1 tsp. baking Soda
250 gr / 9 oz Butter (or Margarine) at room temp
2 tsp. Baking Powder
200 gr / 7 oz / 1.25 cups crystal Sugar
1/2 tsp. Mastiha Essence (in powder form)-NOT more than ½ tsp.
Oil or Oil spray and bread crumbs for lining the Bundt tin
For the Syrup:
700 gr / 1.5 lb / 3.1 cups crystal Sugar
720 ml / 3 cups Water
1 tsp. Lemon juice
Optional: 1 shot Brandy
Ραβανί ή Ρεβανί
BY: Greek Cooking Made Easy
Σερβίρει περίπου 20 άτομα
Το Ραβανί ή αλλιώς Ρεβανί είναι ένα χρυσοκίτρινο επιδόρπιο φτιαγμένο από σιμιγδάλι και αυγά. Μετά το ψήσιμο στο φούρνο, ποτίζεται με ζεστό σιρόπι με άρωμα λεμονιού. Θα βρείτε πολλές παραλλαγές αυτού του γλυκίσματος σε όλη την Ελλάδα. Το Ραβανί είναι επίσης γνωστό σε άλλες μεσογειακές και χώρες της Μέσης Ανατολής.
Αυτή είναι η δική μου παραλλαγή για Ραβανί, ένα παχύ, χρυσό, αφράτο κέικ με άρωμα λεμονιού, αμυγδάλων και μαστίχας. Είναι μια αξέχαστη εμπειρία!
Κατάλληλο για χορτοφάγους.
Υλικά για περίπου 20 άτομα:
Για το κέικ:
400 γρ. / 14 oz / 2,3 φλιτζάνια Σιμιγδάλι ψιλό
180 γρ. / 6.3 oz / 1,4 φλιτζάνια Αλεύρι για όλες τις χρήσεις
5 μέτρια Αυγά σε θερμοκρασία δωματίου
16 γρ. / 0,6 oz / 1,2 κ.σ. Βανίλια σκόνη
100 γρ. / 3,5 oz / 0,75 φλιτζάνι Αμύγδαλα ψιλοκομμένα
1 κ.γ. μαγειρική Σόδα
250 γρ / 9 oz Βούτυρο (ή μαργαρίνη) σε θερμοκρασία δωματίου
2 κ.γ. Μπέικιν πάουντερ
200 γρ / 7 oz / 1,25 φλιτζάνια κρυσταλλική Ζάχαρη
1/2 κ.γ. Μαστίχα σε σκόνη-ΟΧΙ περισσότερο
Λίγο λάδι ή σπρέι λαδιού και φρυγανιά τριμμένη για την επάλειψη του ταψιού
Για το σιρόπι:
700 γρ / 1,5 lb / 3,1 φλιτζάνια κρυσταλλική Ζάχαρη
720 ml / 3 φλυτζάνια Νερό
1 κ.γ. Χυμός Λεμονιού
Προαιρετικά: 1 ποτηράκι Κονιάκ
Coconut Cake with Syrup. Greek Revani Recipe. Melt in your mouth cake. Very easy and cheap
Super moist coconut cake. Airy, lemon syrup-soaked simple coconut dessert recipe
Fluffy coconut sponge cake soaked in lemon syrup. Very tasty. A rich dessert, just a small bite is enough.
I have this pie signed as Greek Coconut Pie. The video has a large portion, for large company. It can be split in half.
Subscribe to my channel: @CookBookUS
Ingredients:
Sugar 3 Cups (600g)
Water 2 Cups (500ml)
Lemon half. Juice and zest
Ground cinnamon, 1/4 tsp.
Flour 1 +3/4 cups ( 200g) and a Pinch of Salt
1 cup (140g) Coconut Flakes, Unsweetened
Baking Powder 2 tsp.
Semolina 1/4 Cup ( 50g)
Stir well
5 Eggs
Sugar 3/4 Cup (150g)
Vegetable oil 1 Cup (250 ml)
Vanilla Extract 1 tsp.
Grease a 9x13 inch (22x34 cm)
0:19 How to make lemon syrup
1:28 How to make coconut cake batter
5:29 How to bake the pie
#moistcoconutcake #coconutcake #coconutcakerecipe #coconutdessert
Revani Recipe (Semolina Cake with Syrup) - Episode 543 - Baking with Eda
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Ingredients
For the cake:
3 eggs
150g granulated sugar
8g vanilla sugar
250g yogurt
100ml sunflower oil
160g fine semolina
125g all-purpose flour
16g baking powder
For the syrup:
600ml water
350g granulated sugar
juice of 1/2 lemon
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Revani - Greek Semolina Cake #shorts #therealgreekchef
Quick Dishes - Revani (Syrup Sponge Cake)
Semolina Cake with sugar syrup | Revani Cake | Basboussa
semolina Cake with sugar syrup , Revani Cake or Basboussa cake , this delicious cake has several names , its made of semolina and soaked with sugar syrup , which give it a perfect texture of moist sponge cake
All you need :
3 eggs
1/2 cup of sugar
1/2 cup of vegetable oil
1 cups of milk
2 cups of semolina
1/2 cup of flour
1 teaspoon Vanilla
1 tablespoon of baking powder
For sugar syrup
3 cups of sugar
3 1/2 cups of water
1 tablespoon of lemon juice
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