Hey Ya'll

I love to cook. It is an expression of love for me. I hope you will enjoy the recipes I post. May the Lord bless and keep each of you!



Prov. 31:15 She rises while it is yet night and provides food for her household and portions for her maidens.

You can find me on Pinterest!!















Monday, September 29, 2014

Revani (Greek Semolina Cake)

MONDAY, OCTOBER 3, 2011 



Hebrews 9:
27 And just as it is appointed for man to die once, and after that comes judgment,
28 so Christ, having been offered once to bear the sins of many, will appear a second time, not to deal with sin but to save those who are eagerly waiting for him.


This cake recipe makes my mouth water!! 
2 1/2 cups granulated sugar
3 cups cold water
1 small stick cinnamon

4 whole cloves
Zest of 1 orange
7 ounces unsalted butter (14 T) 

6 eggs
2/3 cup all-purpose flour
1 cup + 2 T fine semolina
1 T baking powder 

3/4 cup blanched almonds, finely chopped 
1 t vanilla extract
2 T brandy


Preparation:
Combine 1 1/3 cups of the sugar with the cold water in a saucepan and simmer over a low heat until the sugar has dissolved. Then, add the cinnamon stick, cloves and orange zest and simmer for another 15 minutes. Remove the cinnamon stick and cloves. Cool.
Preheat the oven to 350F. Place the butter in a bowl and beat until soft and light with an electric blender or hand whisk. Slowly add the remaining 1 cup sugar, then add the eggs individually, beating thoroughly after each addition. In another bowl, sift the flour, semolina and baking powder together. Add the chopped almonds and mix well. Gradually add this mixture to the batter, beating continuously. Finally, add the vanilla and brandy to the mixture and pour into a buttered 9 x 12 inch rectangular baking pan.
Bake for 30 minutes. Remove from the oven and score the cake into diamond shapes with a sharp knife. Spoon the cooled syrup over the cake and allow to cool. Decorate each portion with a blanched almond. 

No comments:

Post a Comment