Greek Revani: a semolina syrup cake

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In this video, I show you how to make a classic Greek dessert called Revani (Ρεβανί). Revani is a semolina-based cake that is drenched in a lemon soaking syrup and chilled before serving. I not only give you a tutorial for this Greek syrup cake, but I also delve into the food history of it--is this a Greek semolina cake, a Turkish semolina cake, an Egyptian semolina cake, or from another country? It's hard to know when so many share this cake as part of their cuisine!
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Music by Epidemic Sound
#greekfood #cake #baking #lemoncake #lemoncakerecipe #traditionalfood #europeanfood

[@9EHoneyPot]

Subscribed...Thank you for the work..Joie de Vivre

[@manuscriptsdontburn]

I'm not a fan of semolina nor the syrupy desserts from Greece and Turkey but this cake seems intriguing. I have seen the technique of long beating eggs that you mentioned in the sponge cake called Bizcocho marroquí prepared by the nuns in the convent in Écija, Spain. The original recipe is a secret but various Spanish cooking and baking youtubers tried to recreate it and they seem to be satisfied by the copycat version. Perhaps this can be an inspiration for another video from this country? I signed up to the newsletter and will read the August edition in the evening, I think it's a brilliant idea 😀

[@BakeAcrossEurope]

Thank you for signing up! I will send out the newsletter on Monday. I was waiting until people signed up before I sent it out.

[@jamesstein5087]

Will have to try this, looked so good! I see that semolina come in various grades, would fine or superfine work best? Thanks.

[@BakeAcrossEurope]

@@jamesstein5087 Good question. I used Bob's Red Mill brand, which has a sandy texture to it. The package doesn't say what grade it is. The semolina gives the cakes a bit of texture, so there is no need to look for something that is really finely ground.