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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
Cake Revani in 15 minutes! He will drive you crazy. The best cake from Turkey |ASMR| Andrew Bunstein
How to make Turkish Revani Pie
Ingredients:
Sugar 220 g
Milk 250 g
Semolina 380 g
Soda 3 g
shelled almonds
Syrup
Sugar 440 g
Water 250 g
Juice of 1/4 lemon
00:00 How to make Turkish Revani Pie
00:16 How to mix all the ingredients
00:33 How to prepare a mold for a revani pie
00:57 How to peel almonds
01:31 How to cut revani pie before baking
01:52 How to bake Revani Pie
02:03 How to make syrup for revani pie
02:36 How to look Revani pie after baking
03:02 How to cut revani pie after baking
03:15 How to look ready Revani pie
Andrew Bunstein
Orange Almond Semolina Cake Recipe | Suji Cake Recipe
Orange Semolina Cake – It’s like some butter cake but different texture. It has a chewy feeling. It’s super moist, soft and fluffy. The aroma of the citrus orange flavour really bring out the flavour of the cake, well balanced with the heavy butter taste. If you have tried my ultimate butter recipe, you have to try this. Steps are almost the same as butter cake, but only thing you need to know something about semolina flour and I will show you how to deal with it in this video. I hope you’re inspired to make this ultimate cake recipe. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
I am using 7x7-inch pan
2 oranges (for zest and juice)
150ml (1/2 cup + 2 tbsp) orange juice
160g (1 cup) fine semolina flour
100g (3/4 cup) plain flour
30g (1/4 cup) almond flour/meal
2 tsp baking powder
½ tsp salt
226g (1 cup) unsalted butter
180g (3/4 cup + 2 tbsp) fine sugar
4 eggs
1 tsp vanilla extract
2 orange zest
1 tbsp orange juice
Cake top:
40g (1/2 cup) almond flakes
Instructions:
1. Grate and squeeze the orange zest and juice respectively. Set aside.
2. Soak the semolina flour and let it rest for about 30min or while you are preparing the other ingredients.
3. Sift all the dry ingredients: plain flour, almond flour, baking powder and salt.
4. In a large bowl, add butter (softened) and sugar. Mix them until creamy, fluffy and pale.
5. Add the eggs, one at a time. Mix until combined.
6. Add in the soaked semolina flour. It’s normal that the semolina and orange mixture is thick. Using an electric mixer. Mix until combined.
7. Add the sifted dry ingredients in 2 batches, alternate with the 1 tbsp of orange juice. Use a spatula to fold in the dry ingredients, as we do not want to over mix.
8. Transfer the batter to a 7x7-inch prepared pan, greased and lined with parchment paper.
9. Use an offset spatula to spread the surface evenly.
10. Spread and sprinkle the almond flakes covering the top of the cake.
11. Bake in preheated oven at 180°C/355°F for about 50-55min or until the inserted skewer comes out clean.
12. Let the cake cool completely before cutting and serving.
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Ravani Cake: Orange & Almond Semolina Cake with Honey Syrup
Πορτοκαλί και Αμύγδαλα ραβανί
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Turkish Sambali Dessert | Basbousa | Revani | EGG-FREE Semolina Cake #basbousa #semolinacake
This is a popular dessert eaten in the Middle East, North Africa and the eastern Mediterranean including Turkey, and Greece. It is known as Sambali, Revani, and Basbousa and has regional variations. This recipe uses NO EGGS, NO OIL, NO FLOUR.
INGREDIENTS:
150g / ¾ cup granulated sugar
½ teaspoon baking soda
237ml / 1 cup milk
360g / 2 cups semolina
64g / ½ cup blanched almonds
SYRUP:
475ml / 2 cups water
300g / 1½ cups granulated sugar
1 tablespoon rose water
¼ of a lemon
DIRECTIONS:
1. Blanch the almonds:
Place in a pan of boiling water. Boil for 1 minute, rinse in cold water.
Squeeze to remove the skin.
2. In a large bowl, add semolina, baking soda, sugar, and milk. Combine the ingredients.
3. Grease an 8” diameter baking tin.
4. Transfer the semolina mix into the baking tin. Smooth and flatten the surface.
5. Cover with a large plate or tea towel, and allow to stand for 1 HOUR.
6. Preheat oven to 340° Fahrenheit (170° Celsius)
7. Uncover the semolina cake. Cut into small serving size pieces (approximately 24 pieces)
8. Press an almond into the center of each piece.
9. Bake in the oven for approximately 40 minutes.
10. When cooked, the cake should be an even golden brown. Allow to cool.
11. To make the SYRUP:
Add water, sugar, rose water into a pan.
12. Add juice of ¼ lemon, then toss the remaining lemon piece into the pan.
13. Allow the syrup mixture to boil for approximately 5 minutes. Remove from heat and allow to cool.
14. Using a knife or spatula, cut into the original slices in the cake.
15. Pour the cooled syrup over entire cake. Ensure it is evenly distributed.
16. For best results, let the cake stand for 3-6 hours before serving.
17. Delicious with a hot tea or coffee...and served with clotted cream!
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Moist and Delicious Semolina Cake with Syrup A Classic Recipe You'll Love
This recipe makes a lot of batter so I recommend using a large baking dish, or two medium size baking pans. In this episode I use a cake pan that I typically use for wedding cakes for my clients. The pan is 15-inches round and is the perfect size to hold all the batter.
The flavor of this cake is very light. You can barely taste the coconut and the citrus syrup is just the right amount of light and refreshing. In Greece this cake is often made at home, but you can buy it at bakeries as well. It’s served for just about any occasion, or sometimes just because! At the holidays I might serve it with cinnamon ice cream and whipped cream. It also is really good to make and give to friends and family.
Revani | Orange syrup cake recipe
Revani
Revani is a real crowd pleaser, this cake is sure to please! This orange syrup cake is a favourite in our household and I’m sure it will be in yours aswell. The recipe is as follows-
3 eggs
1 cup of sugar (225 grams)
1 cup of self raising flour (150 grams)
2 cups of course semolina (355 grams)
1 teaspoon of baking powder
1/3 cup of vegetable oil (80 mls)
1 cup of fresh orange juice (250 mls)
The rind of 1 lemon
The rind of 1 orange
For the syrup-
2 cups of water
1 1/2 cups of sugar
Half a lemon juiced
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