What’s your favorite recipe?

I’ve already mentioned many times that I’m more of the baking than the cooking type. So, the recipe is a baking recipe, and what a coincidence, I made it yesterday.

I found this recipe months ago on the Internet on a page from a famous Chef here in Greece, and the first time I tried it, it worked surprisingly well. That’s not always the case, even if the recipes are from famous Chefs.

The baking recipe I’m talking about is Revani or Ravani, both spellings are accepted, and it’s a traditional syrupy cake. Its origin is from the Ottoman Empire and it spread to different neighboring countries and the Middle East. Revani is very popular in Turkey, Greece, the Balkan Countries, and Middle Eastern countries like Egypt. There are various variations of this cake, but the fundamental peculiarity is that it is made with semolina and syrup. Therefore, my favorite recipe is Revani from Naxos.

If you want to give it a try, here’s the recipe.

For the dough:

200 gr sugar

6 eggs

1 teaspoon baking powder

Vanilla

150 gr flour

160 gr fine semolina

110 gr milk

You mix flour, semolina, and baking powder in one bowl, and in another bowl, you mix the eggs and sugar for about 5 minutes, then add the vanilla and the flour-semolina mix in turns with the milk.

Pour it into a well-buttered baking pan, 28 or 30 cm. Depending on the oven, bake it at 170-180 degrees, for about 40 minutes.

For the Sirup:

440 gr sugar

550 gr water

a splash of lemon juice

80 gr butter

You boil the water with sugar and lemon juice. If it starts boiling, lower the heat and let it simmer for 5 minutes. Then add the butter and stir it till it’s absorbed by the liquid.

The syrup must be cold when you pour it over the hot cake, so you should make the syrup first. So, after the cake is out of the oven, you pour the cold syrup and let it sit altogether for a few hours before cutting it into pieces. If you want, you can spread coconut flakes over it.

Voilà, Bon Appétit.

^{©image: argiro.gr}