In Greek it is called Revanì or Rabani, in Turkish and in Albanian Revani, in Armenian Shamali, in Arabic Basbusah or Harisa: many names to indicate a delicious soft cake made with semolina flour, literally drowned in a sugary syrup with an orange and lemon scents.
There are many variations of the basic recipe, some add dehydrated coconut, chopped almonds or pistachios, or even yogurt to the dough.
And the syrup can also contain rose water, cloves or cinnamon.
There is a cake for all tastes!
Let's tie up the apron and let's get started!
INGREDIENTS for a 25 cm round cake pan
For the cake:
90 g soft butter
150 g granulated white sugar
1 lemon (zest only)
1 orange (zest and juice)
1 teaspoon of vanilla extract
4 medium eggs
16 g (1 sachet) of baking powder for desserts
180g flour type 00
180 g semolina flour
Just after cooking:
170 g semi-skimmed milk
For the syrup:
200 g water
the juice of an orange (about 60 g)
300 g granulated white sugar
the juice of a lemon wedge
PREPARATION
Preparation of the cake:
Separate the yolks from the whites and whip the latter until stiff with an electric whisk:
Beat the egg yolks and sugar with electric whisks for a few minutes:
Add the soft butter cut into small pieces and continue to mix with the whisk until it is well blended:
Let's combine the grated rind of the lemon, that of the orange, the teaspoon of vanilla extract, the two flours and the sifted baking powder and give a first quick mix:
Then add the orange juice and the whipped egg whites and mix slowly so they don't disassemble:
Brush the bottom and edges of a 25 cm round cake pan (I used a ceramic one, to be able to serve the finished cake without losing even a drop of the syrup) with the cake remover (if you don't remember, you can find the recipe HERE) and pour the mixture inside, trying to distribute it uniformly:
Cook in a STATIC OVEN preheated to 175 °C for about 40 minutes using the medium-low shelf of the oven.
At the end of cooking, which we will check with the toothpick test, the surface of the cake must be golden brown; cut it into small pieces without removing it from the cake pan:
Preparation of the syrup:
Pour the water and sugar into a saucepan and heat over low heat until it dissolves completely.
Momentarily remove from the heat, add the orange juice and the lemon wedge juice and mix:
Let it boil for a couple of minutes, stirring occasionally:
We are almost there...
Pour the milk onto the cut cake first and then the still hot syrup:
We must pour the syrup a little at a time, leaving the cake time to absorb it well:
Cover with transparent film and let it rest in the fridge for one night.
We can taste it as it is, or garnish it with chopped almonds and pistachios.
Happy tasting!
We can keep the Revanì cake for a couple of days in the refrigerator, covered with transparent film.
If you want to download this recipe card, click below:
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