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–+ servings
a slice of revani in a plate in front of the pan with the cale

Revani

This revani recipe is not too sweet, with light and fluffy texture and fresh orange flavor. A delicious take on a classic recipe, adapted for the modern palate. 
Course Dessert
30 minutes
25 minutes

Equipment

  • 1 Electric mixer
  • 1 Rectangular pan
Servings: 12
Calories: 186kcal
Author: Daniela Lambova

Ingredients

For the cake:

  • 4 eggs, separated
  • ¾ cup 140 g sugar
  • ½ cup/ 60 g all purpose flour
  • ½ cup / 100 g semolina, coarse, see notes
  • 1,5 teaspoon baking powder
  • 3 tbsp/ 40 ml olive oil
  • orange zest

For the syrup:

  • 2 cups/ 500 ml water
  • Juice from 1 orange
  • ½ cup/ 100 g sugar
  • orange extract
  • ground pistachio, optional for decoration

Instructions

Cake:

  • Grease well a large rectangular baking pan (about 11 x 8 inch / 27 x 20 cm).
  • Combine the flour, semolina and baking powder. Mix to blend and set aside.
  • Whip the egg whites in a large bowl until hard peaks.
  • In another large bowl beat the egg yolks with the sugar and the zest until thick and pale. Gradually add the olive oil, beating with the mixer until absorbed.
  • Star adding from the dry mixture to the yolks, mixing gently with a rubber spatula until absorbed. Alternate with portions from the egg whites.
  • When all the mixtures are combined and the batter is smooth, transfer it to the prepared pan. Bake for about 25 minutes or until the top becomes golden brown and a toothpick inserted in the center comes out clean.
  • Let the revani cool for about 30 minutes and them slice it and slowly pour the syrup over it. Let it absorb for several minutes before serving it.

Syrup:

  • Place the water, orange juice, orange extract and sugar in a saucepan over medium heat. Bring to boil and let simmer for 2-3 minutes.
  • Let it cool for 10 minutes before pouring it slowly and evenly over the cake.

Notes

Keep the leftovers covered in the fridge for up to 4 days.
Semolina: you need the coarse kind that looks granulated, not the fine or superfine one that resembles flour and is used for pasta and pizza.

Nutrition

Calories: 186kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 117mg | Potassium: 61mg | Fiber: 1g | Sugar: 20g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg
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