Greek Revani: a semolina syrup cake

semolina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is protein-rich and adds creaminess.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water provides a floral note.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

Start by making the soaking syrup. In a medium-sized pot, add 600 g of sugar and 600 ml of water.

Turn the heat to medium to medium-high and stir until the sugar is dissolved.

Once dissolved, let the syrup come to a boil and boil for 5 minutes.

After 5 minutes, pour the syrup into a bowl and stir in 6 tablespoons of unsalted butter, 2 tablespoons of fresh lemon juice, and the zest of one lemon. Set aside to cool.

In a bowl, add 240 g of semolina and 165 g of all-purpose flour with 2 teaspoons of baking powder, and whisk to combine. Set aside.

In a large bowl, add 8 whole eggs and 260 g of sugar. Beat until pale yellow and thick, about 15-20 minutes.

Once the egg mixture is thick and voluminous, beat in 4 tablespoons of lukewarm whole milk, one tablespoon at a time.

Add 2 teaspoons of vanilla extract to the mixture.

Sift in the dry ingredients gradually, folding gently to maintain volume.

Pour the batter into a well-buttered and semolina-sprinkled 9x13 rectangular cake pan, smoothing the top evenly.

Bake at 350°F (180°C) for 30-35 minutes, until golden brown and pulling away from the sides of the pan.

After baking, place the cake on a cooling rack but do not let it cool completely.

Pour the cooled syrup over the hot cake, allowing it to absorb the syrup like a sponge.

Place the cake in the refrigerator to chill before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens