Wheat (breadmaking wheat, pasta wheat, Kamut, spelt)
Egg, hen
Milk, cow
Sulphites
Intolerances
Contains lactose
Contains gluten
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Revani syrup cake
Category: Deserts
90m 24 servings 534kcal / 2256kJ
Description
A delicious, aromatic Revani syrupy cake that recalls memories of family gatherings back in the day.
Ingredients
375 gr Butter, spreadable
6.75 cups Sugar, white
7 item Eggs, chicken, white, raw, large, item
2.25 cups Wheat flour, white, plain
500 gr Semolina, raw
6 teaspoon (tsp) Baking powder
2 tablespoon (tbsp) Vanilla, Madagascar, extract
5.25 cups Water, distilled
1 item Cinnamon, stick, average, item
1 item Lemon peel, average, item
Servings scaling: 24
Preparation
First Preparation
It is important to start the preparation with the syrup. Put 5 1/4 cups of sugar and 5 1/4 cups of water into a medium-sized casserole. Add the cinnamon stick and the lemon peel of 1 lemmon. Stir well the mixture and boil it for 10 minutes at medium heat. If you boil it more time then you will get a thicker syrup. Revani needs a thin runny syrup. Leave it aside to cool down and rest.
Second preparation
Mix the plain flour well with the semolina and baking powder in a separate bowl.
Use a stand mixer for the rest of the preparation.
Put the butter into the stand mixers' bowl and stir until it gets a smooth texture.
While stirring the butter, add gradually the rest of the sugar (1 1/2 cups).
Keep stirring until the mixture has a fluffy homogenous texture.
Add one by one the eggs (without the egg cells) and the vanilla extract while stirring the mixture.
The last step is to add gradually the flour mixture to the rest of the mixture.
Keep stirring until all the ingredients are mixed well.
Grease a large bundt tin or a rectangular bake tin.
Transfer the whole mixture into the bundt tin.
Bake it for 50 minutes up to 1 hour at 180oC.
When the bake is over remove it from the oven
Use a ladle to transfer slowly the cold syrup on top of the Revani. Do not remove it from the dundt.
Leave it in the bundt for 24 hours. Semolina will absorb the syrup and will inflate.
Transfer the Revani to a big serving plate.
To impress more your guests serve it with a ball of kaimaki or vanilla flavour ice cream.
Tips: Prefer coarse semolina rather than fine semolina. Begin the preparation of the delicious dessert one day earlier than the day you are planning to serve it to your guests. Revani needs to absorb the syrup for approximately 24 hours.
Note: The above serving proposal of kaimaki or vanilla flavour ice cream are not included in the ingredients or intolerance allocation.
