Ooooh, this is lovely, especially with a double espresso mid morning! (My exact words were, “Yum, that was naughty and delicious!” Torn out of a magazine, this recipe for Greek Revani is gorgeous! Using semolina creates a denser sponge than normal and the syrup that is absorbed into it makes this delightful treat really moist and moreish. Gentle flavours and fragrances of orange and lemon permeate and, despite its delightfully squidgy density, it’s so light that it’s very easy to simply reach for a second slice. Highly recommended – absolutely delicious! Also, dead easy and really quick to make!
What you need…
1 x 23cm spring form cake tin, lightly buttered and lined with Bake O Glide or parchment paper
5 eggs, separated
100g caster sugar
50g plain flour
¼ teaspoon salt
Zest of 1 orange
50g unsalted butter, melted
50g no-peel marmalade
for the syrup
250g caster sugar
Zest and juice of 1 large lemon
½ vanilla pod, split and seeds scraped out
What to do…
Preheat oven to 180°c / 350°f / gas 4.
Chuck your egg yolks and sugar into the food processor and whizz until light and creamy. Whilst still running, tip the flour and semolina into the processor and then the salt, orange zest, melted butter and marmalade. Keep whizzing until smooth.
In a separate bowl, use an electric hand held whisk to whip up the egg whites until they form soft peaks and then gently fold into the cake batter in 3 batches.
Pour the whole lot into your cake tin and pop in the oven for 25 minutes or until golden and a skewer inserted into the cake comes out clean.
Meanwhile, make the syrup. Put all the ingredients, including the vanilla pod into a saucepan and bring to the boil. Reduce the heat and simmer gently for 10 minutes. Allow to cool a little and then sieve the syrup into a jug. Squish some of the vanilla seeds through the sieve into the strained syrup (this isn’t necessary – it’s more for appearance than taste).
When the cake has cooled for 20 – 30 minutes, transfer it from the tin to a serving plate and then use your skewer to pierce holes all over the cake, poking it right the way through. Gently pour over the syrup, watching as it soaks into the sponge, making it lovely and moist. I didn’t tip all the syrup in all at once but gradually, coming back to the cake every few minutes and pouring a bit more over once the previous amount had been absorbed, until it was all gone.
That’s it – all done, ready to indulge in – absolutely delicious!
On its own is fabulous but if you want to dress it up a little, spoon a dollop of Greek yogurt on the top, sprinkling with slightly crushed pistachios – delightful!
As much as Revani is gorgeous and impossible to resist when first cooked, keep it in the fridge and it will ‘gather’ over a couple of days, tasting – dare I say it – even better!
Yotam Ottolenghi for Waitrose magazine
Spectacularly and the results far outweigh the effort!