16 servings
AuthorMyHorioTotal Time2 hrsDifficultyIntermediateRevani, or orange cake, is incredibly popular and served all over Greece. Enjoy it with ice cream, whipped cream, or simply with a cup of Greek coffee. This particular version is very traditional, made with the whole orange and semolina.
To make Revani orange cake:
Bring a pot of water to the boil, and add oranges.
Cover, and boil the oranges on medium heat for an hour, or until they are softened.
Add water if you need to.
While the oranges are boiling, make the syrup.
Put sugar, water, lemon juice, orange rind, and cinnamon stick (if using) in a saucepan. Stir over medium-high heat until the sugar has dissolved and the syrup starts to boil.
Turn heat down to medium and simmer for 8 minutes. Do not cover with lid.
Set syrup aside to cool.
Preheat oven to 350 degree F (180C).
Butter and flour a 9-inch (23cm) round or square cake pan with 2-1/2 - 3" (6-8cm) high sides.
Do NOT use a springform pan, just a regular cake pan.
Cut oranges into quarters; remove any seeds.
Put the oranges in a blender, and whip them into a smooth puree.
Pour the orange puree into a mixing bowl or a stand mixer.
Add the olive oil, sugar, and eggs.
Beat well; about two minutes.
Add the semolina, baking powder, and toasted almonds.
Mix on low until well incorporated.
Pour batter into the cake pan, and bake until a toothpick comes out clean, about 40 - 45 minutes.
Cool for 10 minutes (do not remove cake from pan).
Cut cake into diamond or square serving pieces.
Ladle the cooled syrup over the top of the cake, stopping between ladles to allow the syrup to soak in. Do not pour all at once.
Leave the cake alone for several hours before serving. This cake tastes better the next day.
Serve alone, with whipped cream, or with soft vanilla ice cream.
See more delicious desserts here.
Enjoy!
Ingredients
Directions
To make Revani orange cake:
Bring a pot of water to the boil, and add oranges.
Cover, and boil the oranges on medium heat for an hour, or until they are softened.
Add water if you need to.
While the oranges are boiling, make the syrup.
Put sugar, water, lemon juice, orange rind, and cinnamon stick (if using) in a saucepan. Stir over medium-high heat until the sugar has dissolved and the syrup starts to boil.
Turn heat down to medium and simmer for 8 minutes. Do not cover with lid.
Set syrup aside to cool.
Preheat oven to 350 degree F (180C).
Butter and flour a 9-inch (23cm) round or square cake pan with 2-1/2 - 3" (6-8cm) high sides.
Do NOT use a springform pan, just a regular cake pan.
Cut oranges into quarters; remove any seeds.
Put the oranges in a blender, and whip them into a smooth puree.
Pour the orange puree into a mixing bowl or a stand mixer.
Add the olive oil, sugar, and eggs.
Beat well; about two minutes.
Add the semolina, baking powder, and toasted almonds.
Mix on low until well incorporated.
Pour batter into the cake pan, and bake until a toothpick comes out clean, about 40 - 45 minutes.
Cool for 10 minutes (do not remove cake from pan).
Cut cake into diamond or square serving pieces.
Ladle the cooled syrup over the top of the cake, stopping between ladles to allow the syrup to soak in. Do not pour all at once.
Leave the cake alone for several hours before serving. This cake tastes better the next day.
Serve alone, with whipped cream, or with soft vanilla ice cream.
See more delicious desserts here.
Enjoy!