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.
Preheat the oven to 200 C / Gas 6. Grease a 23cm square baking dish.
Beat together the eggs and sugar till creamy. Add the semolina, flour, olive oil, vanilla, baking powder and water and mix well.
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.
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.
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).
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