This is a moist cake that is not overly sweet. It keeps well for a couple of days and actually tastes better the second day. A great finish to our Greek Flavours meal.
Greek Flavours: Revani Cake
Greek Flavours: Revani Cake
Cathy Kirkham
Dessert
This cake is reminiscent of Greek baklava with a honey syrup poured over the cake before baking.
Ingredients
Honey Syrup
- 1 cup white sugar
- 1 ½ cup water
- 1 tsp vanilla
- juice from ½ lemon
- ½ tsp orange blossom water or orange zest
Cake
- 4 eggs
- ½ cup white sugar
- ¼ cup melted butter
- 1 tsp. almond extract
- zest from 1 orange
- ¾ cup semolina flour (you can find this flour in our bulk bins)
- ¾ cup flour
- 1 tsp baking powder
- ¼ tsp salt
Garnish
- ½ cup lightly toasted unsweetened coconut
- ½ cup finely chopped pistachios
Directions
Combine syrup ingredients and bring to a boil, then simmer for 5 minutes. Let cool
For cake, preheat the oven to 350°F. Line a 9" pan with parchment paper.
Whip the eggs and sugar on high speed, 5 minutes. Add the melted butter, almond extract, orange zest and mix.
Combine the dry ingredients. Add to the wet ingredients ⅓ at a time, fold in.
Spread into the prepared pan. Bake for 20 minutes.
Remove cake from oven and poke all over with a skewer or toothpick.
Pour the prepared and cooled honey syrup slowly over top of the cake. It will seem like a lot of syrup but it will all absorb in. Let the cake cool for 1 hour before flipping it out onto your serving platter.
Sprinkle the coconut and pistachios over top.
