Revani in muffin form
I keep on losing recipes. This week I lost a recipe for one of my favourite veggie burgers (anyone still got “Quinoa and plantain burger with crispy onion strings and sweet mango and chilli”??), because it was taken offline, and I never bothered to print it off. So, I have decided to put more recipes online that I frequently make. They are usually not mine, but have been modified by me from books that are out of print or from webpages that are offline. Will give due credit where I know the author. The following recipe is from a German book on Greek cuisine that I photocopied in the 1980s from the local library. It is one of my favourite cakes. I sometimes add flower waters to the recipe such as orange flower water.
Revani (Greek Semolina Cake)
125 g flour
3 TL baking powder
140 g semolina
125 g sugar
50 g chopped almonds
orange peel & 1 cup of orange juice
(you can also add lemon peel/lemon juice if you want it more lemon-y)
3 cups of water
250 g sugar
juice of 1 lemon
Mix flour with semolina and salt. Separate eggs and whisk egg white. Add half of the sugar. Mix egg yolk with rest of the sugar, butter, vanilla essence and slowly add flour/semolina mix.
Add almonds, orange peel and orange juice. Pour into round or preferably square greased cake tin.
Put in the oven for 45-60 minutes (175°C).
In the meantime, make a sugar syrup from 3 tea/coffee cups of water and 250g of sugar. Simmer it down over time. Before pouring (when the cake is out of the oven), add the juice of 1 lemon.