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Revani (Greek Cake using Semolina)

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“This is a lovely greek cake using semolina. The texture is coarser due to the semolina than what you're probably used to, but it is delicious and toothsome. Soaked in a light syrup and served with some whipped cream on the side, it is a dessert worthy of any occasion.”
READY IN:
1hr 5mins
SERVES:
15
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350F.
  2. Butter and flour a 13 X 9 inch pyrex baking pan.
  3. Sift flour, baking powder and salt.
  4. In large electric mixer bowl, beat egg whites until frothy.
  5. Gradually beat in 1/2 cup of the sugar.
  6. Continue beating until very stiff and glossy.
  7. Set meringue aside.
  8. Beat egg yolks, remaining sugar, and butter until very light and fluffy.
  9. Add orange rind and vanilla.
  10. Beat in dry ingredients alternately (slowly, on a low speed) with orange juice and semolina until incorporated.
  11. Fold in meringue.
  12. Turn into prepared pan and sprinkle with almonds.
  13. Bake for 40-50 minutes, or until it tests done.
  14. Cool.
  15. For syrup: Boil sugar, water and cinnamon stick for 8 minutes.
  16. Add brandy and remove cinnamon stick.
  17. Pour hot syrup over cooled cake.
  18. Cool and cut into squares.
  19. Serve with a dollop of whipped cream.

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