Recipe for Revani – Semolina Greek Cake
Semolina Cake Recipe Ingredients:
- 2 cups flour
- 3 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 separated eggs
- 1 cup sugar
- 1 1/2 cup butter
- 1 grated rind of orange
- 1 cup orange juice
- 1 cup cream of wheat or semolina
- 1/3 cup blanched and shredded almonds
Recipe For the Semolina Cake Syrup:
- 3 cups sugar
- 2 cups water
- 2 tablespoons brandy
How to Bake Greek Semolina Cake:
Preheat the oven to 350 Degrees Fahrenheit. Spray a 9 x 13 pan with nonstick cooking spray.
Sift flour, baking powder and salt together into a large bowl.
In large bowl, beat egg whites until frothy using an electric mixer that has been set on high speed.
Add the sugar to the eggs and beat on medium speed. Continue beating until the merengue is stiff and has a glossy sheen.
In a separate bowl, beat egg yolks, remaining sugar, and butter until very light and fluffy. Add orange rind. and beat on low speed. Beat in the dry ingredients alternately (slowly, on a low speed) with orange juice and semolina. Fold this mixture into the merengue using a rubber spatula.
Pour the batter into the 9 x 13 pan and sprinkle with almonds. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and pour the syrup over it (see below). Let the cake cool before cutting it into squares.
For the Syrup:
Boil sugar and water for 3 minutes. Add brandy. Pour syrup over cake. Cool and cut into squares.
**Please Note: Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.
This post was written by Greek Boston