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.
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 healthy 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.
Revani Cake Recipe
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 tablespoon baking powder
- 120 grams blanched, chopped almonds
- 1 teaspoon vanilla extract
- 2 tablespoon 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 :, 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.