Revani – Greek Semolina Cake

Separate the eggs. Cream sugar, butter, yolks and vanilla sugar.

Whip the egg whites until stiff and add to the egg yolk mixture. Add flour, baking powder and semolina to the egg whites and mix on lowest speed until fluffy. Finally, fold in almond slivers, orange zest and juice.

Pour the mixture into a greased springform pan (28 cm ø) and bake at 170 to 190 °C on the first rack from the bottom for 50 to 55 minutes.

Heat the sugar, juice of one lemon, brandy and 125 ml of water in a saucepan and boil well. Soak the finished, still hot cake with it.

Preparation Tip:

For the cake is best suited Metaxa or Raki. However, you can leave it without alcohol and soak it with syrup. In Crete, instead of butter, they use olive oil.

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