This recipe appears in:Wake and Bake: Orange Semolina Cake
adapted from Tessa Kiros
Revani is a Greek cake which is made from semolina flour and doused in orange syrup. With a few tweaks this cake is perfectly acceptable at breakfast. The interior has a tight crumb, and of course the coarse texture of the semolina. This would be nice served at a brunch, instead of other hearty breakfast pastries like scones.
- For Syrup:
- 2/3 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon orange blossom water
- 3/4 cup water
- For Cake:
- 2 navel oranges, scrubbed
- 3/4 cup olive oil
- 2/3 cup sugar
- 5 large eggs
- 2 cups semolina
- 4 teaspoons baking powder
- 1/2 cup almonds, chopped
- 1/2 sliced almonds
Fill a medium pot halfway with water. Add oranges and boil until softened, about one hour. Drain and let cool.
Preheat oven to 350 degrees. Butter and flour a 9 1/2 inch cake pan.
Make Syrup: In a small saucepan, combine sugar, lemon juice, orange blossom water, and water. Bring heat to medium and cook, stirring constantly, until sugar dissolves. Let mixture come to a boil then reduce heat and simmer for 6 minutes. Let cool.
Make Cake: Quarter oranges and remove the seeds but not the skin. Place oranges in a food processor and pulse until you have a smooth pulp.
In a large bowl, combine orange pulp, oil, sugar, and eggs. Beat with an electric mixer until smooth.
In a small bowl, whisk together semolina, baking powder, and almonds. Stir dry ingredients into orange mixture.
Pour batter into pan and garnish top with slivered almonds. Bake until a cake tester comes out clean, about 40 minutes.
Cool cake for ten minutes then pour syrup over the top.