Orange scented semolina cake

    Orange scented semolina cake

    192saves
    2hr30min


    63 people made this

    About this recipe: This is actually a traditional Greek cake called Revani. It's deceptively simple to make and the semolina provides a unique texture that's sure to impress guests. This cake is also dairy free.

    Diana Greater London, England, UK

    Ingredients
    Serves: 12 

    • 175g caster sugar
    • 4 large eggs
    • 325g fine semolina
    • 200g plain flour
    • 225ml olive oil
    • 2 teaspoons vanilla extract
    • 3 1/2 teaspoons baking powder
    • 250ml water
    • Orange syrup
    • 500ml water
    • 450g caster sugar
    • 1 1/2 tablespoons orange flower water

    Method
    Prep:10min  ›  Cook:50min  ›  Extra time:1hr30min cooling  ›  Ready in:2hr30min 

    1. Preheat the oven to 200 C / Gas 6. Grease a 23cm square baking dish.
    2. Beat together the eggs and sugar till creamy. Add the semolina, flour, olive oil, vanilla, baking powder and water and mix well.
    3. Tip cake mixture into the prepared dish and bake in the preheated oven for 30 to 45 minutes or until the cake tests done in the centre and the top is golden brown. Remove the cake from the oven and allow to cool completely.
    4. Once the cake is cool, prepare the syrup. Combine all syrup ingredients in a saucepan and bring to the boil (there's no need to stir). Leave at a moderate boil for 10 minutes, then pour the hot syrup over the cooled cake (never pour hot syrup over a hot/warm cake). Leave for 30 minutes before serving to allow the syrup to be evenly absorbed.

    Cook's note

    Don't skip the syrup! Most Greek cakes are soaked in sugar syrup, making them deliciously moist. If you think you'd like less sugar, try reducing the sugar in the cake mixture from 175g to 100g.
    Orange flower water is available in larger supermarkets, online or in some Turkish shops. If you can't find any, simply make the sugar syrup as stated, adding a large piece of orange peel to the mix instead while the sugar syrup boils (this is actually the more traditional way of making this sugar syrup in Greece).

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    Reviews (6)

    Mielie
    by
    12

    This cake is fantastic. I made it for some friends and they were impressed with the moistness and texture. I only used half the amount of syrup that the recipe called for as it would've been too sweet. Other than that it's delicious! - 20 Oct 2011

    yoolka
    by
    10

    Altered ingredient amounts. I reduced the amount of sugar as stated below the recipe, it was delicious. - 05 Aug 2010

    yoolka
    by
    5

    It is a delicious, moist, awesome cake. It gets my full recommendation. - 05 Aug 2010

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