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In this video, I show you how to make a classic Greek dessert called Revani (Ρεβανί). Revani is a semolina-based cake that is drenched in a lemon soaking syrup and chilled before serving. I not only give you a tutorial for this Greek syrup cake, but I also delve into the food history of it–is this a Greek semolina cake, a Turkish semolina cake, an Egyptian semolina cake, or from another country? It’s hard to know when so many share this cake as part of their cuisine!
Find the printable recipe here: https://www.bakeacrosseurope.com/2024/08/15/greek-semolina-cake-revani-%cf%81%ce%b5%ce%b2%ce%b1%ce%bd%ce%af/
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Kitchen Ingredients and Equipment I used (affiliate links):
Cuisinart Power Advantage 7-Speed Hand Mixer: https://amzn.to/3OH0zyh
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Mixing Bowls: https://amzn.to/42cyqmc
Music by Epidemic Sound
#greekfood #cake #baking #lemoncake #lemoncakerecipe #traditionalfood #europeanfood
3 Comments
I've made revani before, so light and tasty. Love it!
Will have to try this, looked so good! I see that semolina come in various grades, would fine or superfine work best? Thanks.
I'm not a fan of semolina nor the syrupy desserts from Greece and Turkey but this cake seems intriguing. I have seen the technique of long beating eggs that you mentioned in the sponge cake called Bizcocho marroquí prepared by the nuns in the convent in Écija, Spain. The original recipe is a secret but various Spanish cooking and baking youtubers tried to recreate it and they seem to be satisfied by the copycat version. Perhaps this can be an inspiration for another video from this country? I signed up to the newsletter and will read the August edition in the evening, I think it's a brilliant idea 😀