How to Quick at dinner Revina (semolina cake)

Patrick Black
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
How to Quick at dinner Revina (semolina cake)
Page content

How to Quick at dinner Revina (semolina cake) Delicious, fresh and tasty.

Revina (semolina cake). Semolina is durum wheat that is more coarsely ground than regular wheat flours. Therefore, semolina can cause the cake to have somewhat of a coarse texture (especially if you don't use fine semolina, which this recipe calls for). But this flavor combination, as well as the citrus syrup, results in a delicious and moist dessert.

The Persian name for the cake, revani, is also used by the Greek culture.

This dessert has been adapted by many Mediterranean and Middle Eastern cultures.

Revani (Greek Cake using Semolina) Recipe by evelynathens.

You can cook Revina (semolina cake) using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Revina (semolina cake)

  1. You need of butter.

  2. You need of sugar.

  3. It’s of self-raising flour.

  4. It’s of milk.

  5. You need of eggs.

  6. Prepare of semolina.

  7. It’s of lemon zest.

  8. It’s of lemon juice.

  9. You need of almonds (peeled).

This is a lovely greek cake using semolina.

The texture is coarser due to the semolina than what you're probably used to, but it is delicious and toothsome.

Soaked in a light syrup and served with some whipped cream on the side, it is a dessert worthy of any occasion.

Revani as called in Turkey and Greece (I believe) is a delicious semolina based cake that is soaked with a sugar syrup.

Revina (semolina cake) step by step

  1. Cream butter and 150g sugar.

  2. Add egg yolk one at a time.

  3. Add flour,milk,semolina, lemon zest, and mix well.

  4. Whip egg whites and incorporate to the cake mixture.

  5. Bake at 170 degrees C for 40-45 mins.

  6. Make syrup: Bring 20cl water to a boil, add the remaining sugar and lemon juice.simmer for about 5-10mins leave to cool.

  7. When the cake has cooled down,moistened it with the syrup Decorate with the almonds.

  8. Ready to be eaten.

A variant of it is also eaten in Egypt and other Middle Eastern countries (under the name of Basbousa and Harissa).

I found this recipe in www.foodforpoems.blogspot.com, adapted from Binnur's Turkish Cookbook.

But my version is further adapted by me as I only had ½ cup all.

Revani is a cake with syrup.

It is prepared with semolina, the finer the better.