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How To make Revani (Semolina Cake)
Karen Mintzias 1/2 c All-purpose flour
1/2 ts Baking powder
1 1/3 c Fine semolina or farina
4 lg Eggs; separated
1/2 c Sugar
1/2 c Olive oil
2 Lemons; grated zest only
1/2 ts Almond extract
1/2 c Orange juice
1 ts Vinegar; for the bowl
1/16 ts Cream of tartar
1/2 c Blanched, slivered almonds
SYRUP:
3/4 c Sugar
2 Lemons; zested and juiced
1 1/2 c -Water
1/4 ts Almond extract
Make the syrup ahead. Combine the sugar, lemon zest and juice, and water in a saucepan. Bring to a boil, simmer for 5 minutes then add the almond extract. Remove and chill overnight. Line a 10-inch-square cake pan, that is at least 3-inches deep, with parchment. Sift together the flour and baking powder, then stir in the semolina. Beat the egg yolks, sugar, olive oil, lemon zest, and almond extract together until pale and creamy. Beat in the flour mixture, splashing with orange juice to moisten it. Wipe a mixing bowl with a cloth moistened with vinegar, then put in the egg whites. Beat with the cream of tartar until stiff peaks form, then fold into the batter. Pour into the pan and sprinkle with the almonds. Bake in an oven preheated to 350 F for about 45 minutes until golden brown. Remove from the oven and, while still hot, cut into squares. Slowly pour the chilled syrup over it. Makes 16 slices Source: Recipes from a Greek Island, by Susie Jacobs Typed for you by Karen Mintzias
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Basbousa Recipe | How to Make Revani
A very traditional Turkish dessert. Very easy and super delicious. Traditional recipe is without the orange peel but we decided to make it a little bit different. I hope you ll like it!
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Best Turkish Revani cake. How to make semolina cake. Easy recipe ????????
Best Turkish Revani cake. How to make semolina cake. Easy recipe ????????
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Semolina Cake | Soft Rava cake | Basbousa
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Revani - Greek Semolina Cake With Syrup | Εύκολο Ραβανί Με Σιμιγδάλι
This traditional Greek semolina cake with syrup, known as ravani or revani, is moist from a lemony flavored syrup, fluffy and nutty from the semolina flour. It's quite easy to make and it will take you just over an hour to prepare and bake. Serve it with a scoop of ice cream or some whipped cream on the side and you will have everyone asking for another slice. Enjoy!
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CAKE INGREDIENTS
- 350gr / 2 cups fine semolina flour ( paid link)
- 150gr / 1 1/4 cup plain flour
- 150gr / 2/3 cup butter at room temperature
- 170gr / 3/4 cup sugar
- 4 eggs
- 200gr / 3/4 cup yogurt
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of vanilla extract
- lemon zest
SYRUP INGREDIENTS
- 750ml / 3 cups water
- 720gr / 3 1/2 cups sugar
- 1/2 lemon
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EQUIPMENT AND INGREDIENTS I USE (Amazon Affiliate Links):
FINE SEMOLINA FLOUR
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Πανεύκολο Αφράτο Ραβανί Με Σιμιγδάλι
Αυτό το παραδοσιακό σιμιγδαλένιο ραβανί ή ρεβανί, έχει ένα εξαιρετικό σιρόπι με άρωμα λεμόνι και είναι αφράτο και κίτρινο από το σιμιγδάλι. Είναι αρκετά εύκολο να το φτιάξετε και θα σας πάρει λίγο περισσότερο από μία ώρα για να το ετοιμάσετε και να το ψήσετε. Σερβίρετε με μια μπάλα παγωτό ή λίγη σαντιγί στο πλάι και θα έχετε όλους να ζητούν άλλο ένα κομμάτι. Καλή όρεξη!
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Υλικά για το Κέικ
- 350γραμ. / 2 κούπες ψιλό σιμιγδάλι
- 150γραμ. / 1 1/4 κούπας αλεύρι γ.ο.χ.
- 150γραμ. / 2/3 κούπαςβούτυρο σε θερμοκρασία δωματίου
- 170γραμ. / 3/4 κούπας ζάχαρη
- 4 αυγά
- 200γραμ. /3/4 κούπας γιαούρτι στραγγιστό
- 2 κ.γ. μπέικιν πάουντερ
- 1 κ.γ. μαγειρική σόδα
- 1 κ.γ. εκχύλισμα βανίλιας
- ξύσμα λεμονιού
Υλικά για το Σιρόπι
- 750ml / 3 κούπες νερό
- 720γραμ. / 3 1/2 κούπες ζάχαρη
- 1/2 λεμόνι
Revani Semolina Cake Recipe - Revani Tatlisi Tarifi- Basbousa recipe
Easy and so delicious revani samolina cake in syrup, best summer dessert. Please Subscribe for more recipes.
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Ravani Cake: Orange & Almond Semolina Cake with Honey Syrup
Πορτοκαλί και Αμύγδαλα ραβανί
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Greek revani | Revani recipe - Cooked By Alexandra
Revani is a classic Greek citrus flavoured semolina based cake. It’s made with semolina, olive oil, Greek yoghurt and orange zest and soaked in syrup.
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Revani by @cookedbyalexandra
Ingredients
for the syrup
• 500ml water
• 300g sugar
• 1 cinnamon stick
• the peel of one orange
• 50ml fresh orange juice
for the cake
• 4 eggs
• 300g sugar
• 200ml olive oil
• 200g yoghurt
• zest of one orange
• 1 tsp vanilla
• 50ml fresh orange juice
• 400g semolina, coarse
• 10g baking powder
Method
for the syrup
1. In a medium sized pot, add sugar, water, cinnamon stick and orange peel. Heat over medium heat and bring to a boil. Once boiling, reduce to a low heat and simmer for 15 minutes. Set aside to cool. Once cooled, add orange juice and stir.
for the cake
1. In the bowl of a stand mixer, use the whisk head to beat eggs and sugar together until pale and fluffy.
2. Add olive oil, yoghurt, zest, vanilla and orange juice. Mix well to combine.
3. Change the whisk attachment to the flat beat. Mix semolina with baking powder and add to wet mixture. Slowly mix until well combined.
4. Bake at 180ºC for 35-40 minutes or until a tooth pick inserted in the centre comes out clean. Remove cake from oven and let it stand for 15 minutes.
5. Cut 5x5cm cake pieces. Gently and evenly pour the syrup over the cake. Let the cake absorb the syrup overnight.
6. Sprinkle freshly ground pistachios on the top before serving.
Tag me (@cookedbyalexandra) on your socials if you recreate this - I'd love to see!
Alexandra :)