Dessert

Revani (Greek semolina cake)

Name: Revani recipe (Greek semolina cake)
Yield: 10
Ingredients: 5 eggs; 440.00g caster sugar; 180g semolina; 90g desiccated coconut; 150g self-raising flour; 2 tsp baking powder; 1 tsp vanilla extract; Zest of 1 orange; 250g unsalted butter, melted, cooled; 3 cloves, plus extra to serve; Pared rind and juice of 1 lemon; Pared rind and juice of 1 orange

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by Helena Moursellas

Jul 05, 2022

“This recipe is three generations old, and comes from my great-grandmother, Yiayia Vasiliki.” – Helena Moursellas

5 eggs
1 cup (220g) caster sugar
1 cup (180g) fine semolina
1 cup (90g) desiccated coconut
1 cup (150g) self-raising flour
2 tsp baking powder
1 tsp vanilla extract
Zest of 1 orange
250g unsalted butter, melted, cooled

Orange syrup

1 cup (220g) caster sugar
3 cloves, plus extra to serve
Pared rind and juice of 1 lemon
Pared rind and juice of 1 orange

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm slice pan and line base and sides with baking paper.
2.

For the syrup, place all ingredients and 1/2 cup (125ml) boiling water in a small saucepan over medium heat. Bring to the boil and cook for 8-10 minutes, until syrupy. Set aside to cool completely.
3.

In a stand mixer fitted with the paddle attachment, beat eggs and sugar until light and fluffy, then add semolina, coconut, flour, baking powder, vanilla and orange zest and beat until combined. Fold through the melted butter and pour into the prepared pan.
4.

Bake for 35-40 minutes, until a skewer inserted into the centre comes out clean.
5.

While the cake is hot, use a small knife to cut the cake diagonally into diamonds. Stud each diamond with a clove, then pour over the cooled orange syrup. Set aside for 5-10 minutes before serving. (You could also serve the cake cool with hot syrup poured over the top.)