Last weekend a magnificent BBQ occurred, one that ensured that every participator left with a full stomach and content smile. I spent my Saturday flipping through my collection of food magazines and cookbooks t0 choose a dessert to take. I wanted something sweet but not too heavy as we always go overboard eating early on, that by the time dessert arrives, everyone is in a severe food coma. I decided on Revani, a traditional Greek Semolina Cake with Yoghurt and Roasted Almonds. From the outside this looks like any ordinary cake but the inside becomes quite granular from the course semolina and soaks up the citrus syrup perfectly.

I sourced the recipe from Australian Gourmet Traveller: Big Fat Greek Issue October 2011. The Revani recipe is also posted on the Gourmet Traveller website here.

Ingredients

(Serves 10 people)

100 gm almonds, coarsely chopped

5 eggs, separated

220 gm (1 cup) caster sugar

300 gm coarse semolina

260 gm Greek-style yoghurt, plus extra to serve

Finely grated rind of ½ lemon and ½ orange

80 gm butter, melted

For dusting: plain flour

To serve:

2 tbsp toasted sesame seeds

Juice and thinly peeled rind of 1 lemon and 1 orange

 

1. Preheat oven to 160C. Scatter almonds on a tray and roast until golden (5-10 minutes), then set aside. (I put a handful extra so I could munch on them whilst cooking).

2. Beat yolks and half the sugar in an electric mixer until pale (5 minutes). Combine semolina and 180ml hot water in a bowl, stir through yoghurt and rinds and add to yolk mixture. Beat to combine, stand to rest (5-10 minutes), then stir through melted butter.

3. Whisk eggwhites with a pinch of sugar in an electric mixer until soft peaks form. Whisking continuously, gradually add remaining sugar and whisk until mixture is smooth and glossy.

4. Fold into semolina mixture, pour into a buttered and floured 23cm-square cake tin lined with baking paper, smooth top and bake until cake is golden and centre springs back when lightly touched (45 minutes-1 hour). Cool in tin for 20 minutes, then turn out onto a platter and pierce all over with a skewer.

5. Meanwhile, for citrus syrup, bring sugar, juices, rinds and 175ml water to the boil in a saucepan, stirring to dissolve sugar. Ladle over cake and stand until syrup is absorbed (10-15 minutes). Scatter over almonds and sesame seeds and serve with extra yoghurt.

The recipe is extremely simple with the finished product being the perfect after dinner or mid-afternoon type of cake. I found that it tasted better the next day as the semolina soaked up more of the syrup and the citrus flavour settled.

Kali orexi & happy weekend eating :) xxx