Semolina Cake

Σιμιγδαλένιο Κέικ

Serves:
6 people
Prep time:
20 minutes
Cook time:
30 minutes

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). he 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. Serve with a candied pineapple and soak the cake 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.

Ingredients

  • 5 eggs
  • 1 cup sugar
  • Juice of 1 orange
  • 1 cup vegetable oil
  • 1.25 cups self raising flour
  • 1 teaspoon baking powder
  • ¾ cup semolina
  • For the syrup
  • 3 cups sugar
  • 2 cups boiling water
  • 2 tablespoons lemon juice
  • Zest of half a lemon

Method

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  1. Preheat the oven to 180 degrees on fan bake
  2. In a large bowl beat with until fully dissolved
  3. Slowly add juice and until well combined and fluffy
  4. Once combined, sift in and . Gently mix until well combined
  5. Add in 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 baking dish 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, and in a pot over high heat
  8. Stir all syrup ingredients together and let simmer on low
  9. Cook the syrup for a few minutes until the sugar completely dissolves. Take it off the heat and let it cool completely
  10. Once the cake is cooked, let it cool for around 10 minutes or until its no longer steaming
  11. While the cake is still warm, ladle the cold syrup over the cake ensuring you pour it evenly
  12. Let the cake cool completely before slicing and serving. Dust with icing sugar or garnish with candied pineapple

From Yiayia's Fridge · page 115