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Orange Semolina Cake
[Photographs: Carrie Vasios]
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.
About This Recipe
| Yield: | 12 |
| Active time: | 30 minutes |
| Total time: | 2 hours 15 minutes |
| This recipe appears in: | Wake and Bake: Orange Semolina Cake |
Ingredients
- 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
Procedures
-
1
Fill a medium pot halfway with water. Add oranges and boil until softened, about one hour. Drain and let cool.
-
2
Preheat oven to 350 degrees. Butter and flour a 9 1/2 inch cake pan.
-
3
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.
-
4
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.
-
5
In a large bowl, combine orange pulp, oil, sugar, and eggs. Beat with an electric mixer until smooth.
-
6
In a small bowl, whisk together semolina, baking powder, and almonds. Stir dry ingredients into orange mixture.
-
7
Pour batter into pan and garnish top with slivered almonds. Bake until a cake tester comes out clean, about 40 minutes.
-
8
Cool cake for ten minutes then pour syrup over the top.
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