Revani Macedonian Syrup Cake Food
GREEK SEMOLINA CAKE WITH ORANGE SYRUP (REVANI)
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Grease the bottom and sides of a 9 x 13-inch pan and set aside.
- Mix the flour, semolina, and baking powder in a medium bowl.
- Using an electric mixer , cream the butter with the sugar until light and fluffy. With the mixer running, add the egg yolks one by one. Continue mixing until the batter turns light yellow. Add the vanilla extract and lemon zest .
- With the mixer on low speed, add the flour mixture in 3 batches alternating with the milk.
- Clean the beaters well and beat the egg whites in a separate bowl with a pinch of salt until soft peaks form.
- Using a spatula, gently fold the egg whites into the batter until just combined. Don't mix too much, or you will "flatten" your egg whites.
- Pour the batter into the pan, level with a spatula, and bake for 45 minutes or until the cake is a nice golden color.
- Add the water, sugar, and orange zest to a saucepan and bring to a boil. Simmer for 5 minutes. Add the lemon juice and cool.
- While the cake is still warm, cover it with the syrup. When the cake cools, you can sprinkle with some powdered sugar , cinnamon, and almonds, if using.
Nutrition Facts : Calories 208 kcal, Carbohydrate 37 g, Cholesterol 41 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 98 mg, Sugar 26 g, Fat 6 g, ServingSize 15 servings, UnsaturatedFat 0 g
REVANI (MACEDONIAN SYRUP CAKE)
Make and share this Revani (Macedonian Syrup Cake) recipe from Food.com.
Provided by TGirl
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Syrup: boil ingredients.
- Melt butter and sugar and beat for 5 minutes, then add eggs one by one mixing in between.
- Mix flour and semolina and add to egg mixture gradually.
- Pour into greased pan, and bake 40-45 minutes at 400 degrees.
- When baked, cut into diamond shapes and pour syrup over the cake (make sure the syrup and the cake are both hot).
- Crushed walnuts may be sprinkled on top of the mixture before baking or lemon or orange rind may be added to the mixture before cooking.
Nutrition Facts : Calories 562.4, Fat 17.8, SaturatedFat 10.4, Cholesterol 128.8, Sodium 140.4, Carbohydrate 95, Fiber 1.4, Sugar 66.8, Protein 7.4
SEMOLINA CAKE SOAKED WITH LEMON SYRUP (REVANI)
A Greek cake. The cake is served from the pan; use a glass pan so the lemon syrup doesn't react with metal. Nick Malgieri.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 16 two-inch pieces
Number Of Ingredients 11
Steps:
- Butter and coat with fine dry breadcrumbs a 9 x 9 inch Pyrex pan.
- Set oven rack in the middle of the oven; preheat to 350°.
- Whisk eggs and ½ cup sugar by hand in the bowl of an electric mixer.
- Place the bowl on the mixer fitted with the whisk attachment; whip the mixture on high speed until pale and thickened, about 4 minutes.
- While the eggs are whipping, stir the semolina and remaining ½ cup sugar together in a medium mixing bowl; stir in the sour cream.
- Dissolve the baking soda in the brandy in a small cup and stir into the semolina mixture; add in the orange zest and butter, stir to combine.
- When the egg mixture is ready, fold it into the semolina batter with a large rubber spatula.
- Scrape the cake batter into the prepared pan; smooth the top.
- Bake cake for about 30 minutes, or until it is well risen and deep golden and a pick comes out clean.
- Cool the cake on a rack for 10 minutes.
- While the cake is cookng, prepare the syrup: stir together all the ingredients in a saucepan; bring to a boil over medium heat; let the syrup boil gently for 5 minutes.
- While the syrup is cooling, score the cake into 2 inch diamonds or rectangles with the point of a sharp knife, cutting about 1 inch into the cake.
- After the syrup is cooked, remove the lemon half from the syrup and slowly pour the syrup all over the top of the cake so that it is evenly absorbed.
- Cool completely.
- Serve: cut through the scoring marks completely with a sharp knife; use a flexible spatula to first loosen each piece of cake, then remove it from the pan.
- Only the first piece is difficult and may break slightly, the rest should come out easily.
- Storage: keep the cake pan covered with plastic wrap at a cool room temperature.
Nutrition Facts : Calories 254.7, Fat 7.7, SaturatedFat 4.5, Cholesterol 55.5, Sodium 86.2, Carbohydrate 43.8, Fiber 0.8, Sugar 31.3, Protein 3.7
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