FYFrom Yiayia's FridgePrivate cookbook
Cookbook image from PDF page 59

Sweets

Semolina Cake

Σιμιγδαλένιο Κέικ

Serves 6 peoplePrep 20 minutesCook 35-40 minutesPDF p. 59, 60

This cake is like the Greek version of a sponge cake. Though we all know and love it as Semolina Cake thanks to Soula, it’s better-known as Revani cake ( Ρεβανί in Greek). The semolina flour creates its signature texture that melts in your mouth, with a buttery yellow colour that turns golden on top. You can swap the semolina flour for standard flour, but it will alter the texture, flavour and colour, so don't bother. Top the cake with pineapple slices or candied orange peels, and soak with the sweet pineapple juices to keep it moist. A slice of Semolina Cake is best enjoyed with a cup of tea or Greek coffee.

Main

Ingredients

  • 5 eggs
  • 1 cup sugar
  • Juice of 1 orange
  • 1 cup vegetable oil
  • 1 and ¼ cups self raising flour
  • 1 teaspoon baking powder
  • ¾ cup semolina
  • Icing sugar, for dusting (optional)
  • Pineapple pieces or candied orange peel,
  • for garnish (optional)
  • For the syrup
  • 3 cups sugar
  • 2 cups boiling water
  • 2 tablespoons lemon juice
  • Zest of half a lemon

Method

  1. Preheat the oven to 180 degrees on fan bake
  2. In a large bowl beat eggs and sugar until fully dissolved
  3. Slowly add orange juice and oil and beat until well combined and fluffy
  4. Once combined, sift in flour and baking powder. Gently mix until well combined
  5. Add in semolina bit by bit, gently mixing each time. When you add in the semolina and it stays level on the surface of the mixture instead of sinking in, you’ve achieved the right texture
  6. Pour the mixture into a cake pan and bake for 35-40 minutes or until baked through
  7. While the cake is baking, it’s time to make the syrup. Combine sugar, water and lemon juice and zest in a pot over high heat
  8. Let the syrup simmer for a few minutes, regularly stirring. Once the sugar completely dissolves, take it off the heat and let it cool completely
  9. Once the cake is cooked, let it cool for around 10 minutes or until its no longer steaming
  10. While the cake is still warm, ladle the cold syrup over the cake ensuring you pour it evenly
  11. Let the cake cool completely before slicing and serving. Dust with icing sugar or garnish with pineapple pieces, or candied orange peel