This Coconut Semolina Cake or Revani as we call it in Greece is a light, sponge cake that’s soaked in syrup. It’s flavored with lemon zest that goes great with coconut. You can grab a piece of it while it’s still slightly warm if you can handle all the warm syrupy goodness, or let it cool in the fridge. This dessert eaten cold, is one of the most refreshing desserts ever! Due to the cold syrup and revitalizing flavor of lemon.
There are mainly two variations of this dessert in Greece. One with coconut and one without. The reason I love option no1 is that it’s even more feathery and flavorful.
2 Great Things About Revani
There are 2 great things about this dessert. The first one is that it’s really cheap to make as it’s made only with eggs, sugar, fine semolina, ground coconut, and a bit of zested lemon. Which makes it a budget-friendly dessert, perfect to serve on special occasions where you have to feed a crowd!
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It also takes no time to make. It gets baked in only 10 minutes in a well-preheated oven. Although it does take some time to reach room temperature, who cares? You don’t have to do anything, or keep an eye on at that point.
How To Make The Coconut Semolina Cake
To make this semolina sponge cake, you don’t have to use baking powder or baking soda like in a classic cake recipe. This cake is made just like the classic Italian Pan Di Spagna. Its bater is very airy and light. To make it you beat eggs (separated) until foamy and fluffy. The air that gets locked into the eggs while you beat them is what makes the cake rise. So it’s important to stir the batter lightly and gently (when you incorporate the dry ingredients into the eggs) to keep that air in place.
Make the syrup right as you put the cake into the oven to bake. The syrup needs to be poured hot right as the cake comes out of the oven, in order to be absorbed properly. Using a ladle pour a spoonful of the syrup on the cake. It will absorb it in seconds just like a sponge and then you can proceed on pouring the next spoonful.
Used In This Recipe 9-inch Sprinform Pan
Coconut Semolina Cake (Revani)
For The Cake:
- 4 eggs yolks & whites separated
- 100 grams sugar
- 160 grams fine semolina
- 50 grams ground coconut +extra for decorating
- 1 lemon zested
- Optional: glace cherries
For The Syrup:
- 350 grams water
- 350 grams sugar
- Divide the 100 grams of sugar in half.
- Using an electric mixer with the whisk attachmnet on, beat egg yolks on high speed while you slowly add half the sugar. Once the eggs become very foamy and whitish in color, set aside.
- Again using an electric mixer with the whisk attachmnet on, beat egg whites on high speed. When they start to thicken and get foamy, start adding the remaing sugar in small bits at a time until you have a thick meringue. Set aside. NOTE: When making meringue, make sure all utensils are perfectly clean and always add sugar slowly into the egg whites otherwise you'll end up with a runny egg mixture.
- In a small mixing bowl, combine ground coconut, semolina, and lemon zest.
- Using a pastry spatula and stirring very gently, combine egg yolk mixture with the meringue. Stir in the dry ingredients.
- Preheat oven to 180°C/ 356°F.
- Grease a 9-inch / 24cm round cake pan with butter and flour.
- Bake for about 10-15 minutes. Until cake gets a nice golden color. Prick with a knife in the center to make sure it's ready.
- Once you add the cake into the oven, start making the syrup.
- In a small cooking pot, add water and sugar.
- Bring to a boil over high heat. Boil for exactly 5 minutes without stirring.
- Once the cake comes out of the oven pour the hot syrup on top, using a ladle. Add a spoonful at a time, wait until it absorbs it and then add another.
- Let cake reach room temperature and then refrigerate for at least 2 hours before cutting and serving.
- To decorate cake, sprinkle some ground coconut on top and a few glace cherries. Enjoy!
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