Revani Greek Dessert

This dessert has Greek, Armenian and Turkish origins. Basically a sweet semolina sponge cake, but so much than a sponge. This recipe is for a basic cake, variations can be achieved with adding almond meal to the dough, or adding cinnamon to the soaking liquid.

For best result, use a 25x30cm bake pan. (I used larger one, so mine turned out a bit thinner.)

Zest 3 medium oranges, and squeeze and keep the juice. Zest one lemon.

Mix 330g Plain Flour with 200g course Semolina, add 3-4 teaspoon of baking powder.

230g White Sugar

Separate 6 large eggs, and beat the yolk with half of the sugar.

Gradually add 400g soft butter to the yolks.

Add the flour mix slowly to the yolk mix including the orange juice.

Beat the egg whites with the remaining sugar plus a pinch of salt.

Gently fold the beaten whites into the cake mix.

Pour the mix into a 25x30cm high side baking pan and spread evenly.

Sprinkle the top with almond meal.

Bake in a 200c oven for 40 minutes.

While it is baking, measure 2 cups of water into a pan, add 1.5 cup sugar and add some orange zest.

Add 3 table spoon Brandy (or similar alcohol)

Bring it to the boil and boil for 5 minutes.

Once the cake is ready, take it out of the oven and pour this sweet liquid over the top of it so it can soak it in. Leave it for about 20 minutes to soak and cool before cutting.