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How To make Revani (Semolina Almond Syrup Cake with Syrup)
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.
How To make Revani (Semolina Almond Syrup Cake with Syrup)'s Videos
Semolina Orange Cake with Syrup Recipe - CookingWithAlia - Episode 328
This is hands down the most moist cake ever!
WRITTEN RECIPE:
INGREDIENTS:
4 large eggs
1 cup and 2 tablespoons (220 grams) of white granulated sugar
The zest of 1 orange or lemon
2 teaspoons ground cardamom (optional)
A pinch of salt
1 cup (250 ml) of vegetable oil
1 cup (250 ml) of milk
2 1/2 cup (400 grams) fine semolina
2 full tablespoons (20 grams) all-purpose white flour
2 teaspoons baking powder
Ingredients for the syrup:
3/4 cup (200 ml) fresh orange juice
3/4 cup (200 ml) water
1 1/2 cup (200 grams) powdered sugar
1/3 cup (100 grams) honey
2 teaspoons orange blossom water (ma'a zahr)
Ravani Easy Recipe Moist and Delicious Semolina Cake with Syrup
Full recipe here-
@NikkisModernMediterranean
Everyone is asking for this greek cake recipe! Ravani - semolina cake with syrup
Everyone is asking for this greek cake recipe! Revani - semolina cake with syrup
This cake recipe named Ravani or Revani is very easy to prepare, it will take you 10 minutes.
Ingredients:
- 4 eggs
- a pinch of salt
- 150 g sugar
- 150 g strained yogurt
- 125 g melted butter
- 150 g semolina
- 150 g soft flour
- 10 g baking powder
- 2 tbsp lemon juice
- 1 tsp vanilla extract
For the syrup
- 500 ml water
- 400 g sugar
- 1 tbsp honey
- 1/2 cinnamon stick
- lemon peel
- lemon juice
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#ravani
#cakerecipe
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Traditional Greek Ravani (Semolina cake with syrup)
Delicious ravani.
The flavour becomes amazing, day by day...
Revani Greek Semolina Cake
Revani (pr. Reh-vah-KNEE) sometimes also written as ravani, is a light semolina sponge cake made with olive oil and Greek yoghurt, decorated with almonds and bathed in syrup. You will find the recipe here:
Best Sweet Semolina Cake “Revani” (Monika’s International Cooking)
Revani sweet semolina cake is a Mediterranean moist cake that is soaked in lemon flavored sugar syrup and its super easy to make. It is popular throughout the Greece, Turkey, and Albania region, where you can pretty much eat it at most of the restaurants or at peoples homes. What i love about this cake is that it is super moist and that it can last for about a week in the refrigerator when stored in a cake holder or closed container. It is really important to either serve it immediately or store it in a closed container to keep the cake moist. Enjoy
Ingredients
Syrup:
1 3/4 cup of sugar
3 cups of water
1 Tbsp. of lemon juice and 2 sliced lemon peels
1/2 tsp. of cinnamon powder
2-3 Tbsp. of honey
Dough:
6 eggs
3/4 cup of sugar
1 Tbsp. of vanilla extract
1 1/2 cups of Greek yogurt
Zest of 1 lemon
1 cup of light olive oil
3 cups of all-purpose flour
2 cups of semolina/corn flour
2 Tbsp. of baking powder
Garnish with crushed pistachios and lemons
Powdered sugar is optional
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