Revani Greek Cake Using Semolina Recipes

Steps:

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

Steps:

• Preheat the oven to 350°F.
• Grease the bottom and sides of a 9"x13" pan.
• In a medium bowl, mix together the flour, semolina, and baking powder.
• Use a mixer to cream the sugar and butter until light and fluffy.
• With the mixer still running, add the eggs one by one. Continue mixing until a light yellow color.
• Add the vanilla extract and lemon zest.
• Clean the beaters and whip the egg whites with a pinch of salt until soft peaks form.
• Using a spatula, carefully fold the egg whites into the batter until just incorporated. The best way to do this carefully is to add the eggs in thirds.
• Pour the batter into the pan, using the spatula to smooth it out, and bake for 45 minutes, or until golden brown.
• Meanwhile, make the syrup by adding the water, sugar, and orange peel to a sauce pan and bring to a boil. Reduce heat and simmer for 5 minutes.
• Add the lemon juice and allow to cool.
• Once the cake has finished baking, pour the syrup over it while the cake is still warm.
• When the cake has cooled, sprinkle with powdered sugar, cinnamon, and the almonds.

Steps:

• Syrup: boil ingredients.
• Melt butter and sugar and beat for 5 minutes, then add eggs one by one mixing in between.
• Mix flour and semolina and add to egg mixture gradually.
• Pour into greased pan, and bake 40-45 minutes at 400 degrees.
• When baked, cut into diamond shapes and pour syrup over the cake (make sure the syrup and the cake are both hot).
• Crushed walnuts may be sprinkled on top of the mixture before baking or lemon or orange rind may be added to the mixture before cooking.

Steps:

• Butter and coat with fine dry breadcrumbs a 9 x 9 inch Pyrex pan.
• Set oven rack in the middle of the oven; preheat to 350°.
• Whisk eggs and ½ cup sugar by hand in the bowl of an electric mixer.
• Place the bowl on the mixer fitted with the whisk attachment; whip the mixture on high speed until pale and thickened, about 4 minutes.
• While the eggs are whipping, stir the semolina and remaining ½ cup sugar together in a medium mixing bowl; stir in the sour cream.
• Dissolve the baking soda in the brandy in a small cup and stir into the semolina mixture; add in the orange zest and butter, stir to combine.
• When the egg mixture is ready, fold it into the semolina batter with a large rubber spatula.
• Scrape the cake batter into the prepared pan; smooth the top.
• Bake cake for about 30 minutes, or until it is well risen and deep golden and a pick comes out clean.
• Cool the cake on a rack for 10 minutes.
• While the cake is cookng, prepare the syrup: stir together all the ingredients in a saucepan; bring to a boil over medium heat; let the syrup boil gently for 5 minutes.
• While the syrup is cooling, score the cake into 2 inch diamonds or rectangles with the point of a sharp knife, cutting about 1 inch into the cake.
• After the syrup is cooked, remove the lemon half from the syrup and slowly pour the syrup all over the top of the cake so that it is evenly absorbed.
• Cool completely.
• Serve: cut through the scoring marks completely with a sharp knife; use a flexible spatula to first loosen each piece of cake, then remove it from the pan.
• Only the first piece is difficult and may break slightly, the rest should come out easily.
• Storage: keep the cake pan covered with plastic wrap at a cool room temperature.