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Greek Revani with coconut is a light syrup soaked semolina cake you'll love!
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Revani with coconut

Revani with coconut is a light syrup soaked semolina cake you'll love!
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Greek
Keyword: coconut, greek desserts,
Author: Mia Kouppa

Equipment

  • 9 inch baking pan
  • hand held mixer
  • Stand mixer
  • Whisk

Ingredients

  • 4 large eggs, separated
  • 1/4 teaspoon cream of tartar
  • 1 cup (200 grams) granulated sugar
  • 3/4 cup (175 mL) vegetable oil
  • 1/2 teaspoon grated zest of one clementine (or orange)
  • 1 cup (250 grams) plain yogourt
  • 1/4 cup (37 grams) all-purpose flour
  • 1 cup fine semolina
  • 1 cup unsweetened, finely shredded coconut
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • vegetable oil for greasing bottom of pan

For the syrup:

  • 1 ½ cups (375 mL) water
  • 1 ½ cup (300 grams) granulated sugar see note below
  • juice of one clementine (or 1/2 an orange)
  • 10-12 marashino cherries, to decorate optional

Instructions

  • Prepare your syrup by combining the water, sugar and clementine juice in a small sauce pot. Bring to a boil then reduce heat and stir well until the sugar has dissolved.  Set aside to cool completely.
    1 ½ cups (375 mL) water, 1 ½ cup (300 grams) granulated sugar, juice of one clementine (or 1/2 an orange)
  • Preheat oven to 350 degrees Fahrenheit.
  • Using vegetable oil, lightly grease the bottom and sides of a 9 inch round cake pan.
  • In a medium size bowl whisk together the flour, semolina, shredded coconut, baking soda and baking powder until well combined. Set aside.
    1/4 cup (37 grams) all-purpose flour, 1 cup fine semolina, 1 cup unsweetened, finely shredded coconut, 2 teaspoons baking powder, 1/2 teaspoon baking soda
  • In another bowl combine the 4 egg whites with the cream of tartar and beat well until soft peaks form.  Set aside.
    1/4 teaspoon cream of tartar
  • In the bowl of a stand mixer, combine the 4 egg yolks with the sugar and beat until a pale yellow colour (2 to 3 minutes).  Next add the clementine zest and the vegetable oil and beat until well combined.  Add the yogourt and the contents of the bowl with the semolina and coconut. Beat using the paddle attachment of your stand mixer until well combined.
    1 cup (200 grams) granulated sugar, 3/4 cup (175 mL) vegetable oil, 1/2 teaspoon grated zest of one clementine (or orange), 1 cup (250 grams) plain yogourt
  • Next, using a rubber spatula, gently fold in the egg whites.  Continue to fold in the whites until they are well combined within the rest of the batter.
  • Pour the batter into your greased cake pan and bake in the center of the oven for 45 minutes, being careful not to open the oven door too much during the baking process.
  • When your cake is ready (a toothpick inserted into the center comes out clean), remove it from the oven and allow it to cool in the pan for 5 minutes. Then, using a sharp knife, cut your cake into serving size pieces; it is traditional to cut your cake into diamonds as shown.
  • Pour the cooled syrup slowly over your still warm cake.  All of the syrup should be absorbed by your cake.  Be sure to pour the syrup around the edges as well.
  • If desired, decorate each piece with a maraschino cherry.  When your cake has cooled, serve and enjoy.

Notes

If you prefer a less sweet syrup, decrease the sugar to 1 cup, instead of 1 1/2 cups of sugar.