It's often been said that making a sponge cake is like a science.
Eggs have to beaten for a certain amount of time.
Flours have to be sifted and weighed.
Deviating from the formula can often bring mixed results.
Revani-The Ultimate Greek Sponge Cake
Well, today I have a little treat for you in the form of a Greek sponge cake.
It's called revani and I think I may like it more than the karydopita I made a fair few blog posts ago.
Like my lime, yoghurt and olive oil cake this revani cake is full of happiness.
It's golden, buttery and sweetened with an orange/cinnamon sugar syrup. (bonus points for the cinnamon!).
It features a good amount of semolina flour, nearly a whole block of butter and half a kilo of sugar!
This revani cake recipe will scare your waistline!
Don't be afraid though.
A little goes a long way.
In all seriousness, I only make this revani cake on special occasions so I don't feel too guilty when I indulge.
And yes, before I get any emails claiming I “ignore the politics of food” (seriously, get a life!) this cake has multiple identities scattered throughout the Middle East, Turkey and even Greece. I've only known this cake as revani but I have also seen it spelt as ravani.
Some recipes include coconut and others use pistachios.
In the end it doesn't really matter.
You know why?
Because its delicious!
Got a special occasion coming up and want to impress some friends?
You MUST make this cake.
This recipe has been adapted from Modern Greek .
- 500 grams caster sugar
- 600 ml water
- 1 whole cinnamon stick
- 5 whole cloves
- zest of 1 whole orange
- 225 grams unsalted butter
- 6 eggs
- 120 grams plain flour
- 175 grams fine semolina flour
- 1 tbsp baking powder
- 120 grams blanched, chopped almonds
- 1 tsp vanilla extract
- 2 tbsp brandy
- Preheat your oven to 180 deg C.
- To make the syrup, combine 300 grams of the sugar, the water, cinnamon stick, cloves and zest in a saucepan over a low heat until the sugar has dissolved. Simmer for 15 mins, remove from the heat and set aside to allow the syrup to cool completely. Once cooled discard the cinnamon stic, cloves and zest.
- Using a stand mixer, beat the butter until it is pale and light (approx. 3-5 mins).
- Slowly add the remaining sugar (200 grams) and then add the eggs one by one beating thoroughly after each addition.
- In a separate bowl combine the plain flour, semolina flour, baking powder and chopped almonds.
- Gradually add this flour mixture to the batter beating continuously.
- Lastly add the brandy and vanilla, mix well and pour the batter into your preferred baking dish (I used a Greek tapsi which measured 28cm in diameter).
- Bake for 30 mins or until a skewer poked in the centre comes out clean.
- Remove from the oven and using a sharp knife proceed to cut the cake into diamonds (very gently!).
- Spoon the cooled sugar syrup over the revani cake and allow to cool.
- Serve decorated with chopped, blanched almonds on top.