Authentic Revani from Veria

Name: Authentic Revani from Veria
Total time: 2400 s
Ingredients: 5 eggs; 1 cup sugar (about 200 grams); 1 cup strained Greek yogurt (about 240 grams); 1 packet baking powder (about 1 tablespoon or 15 grams); 2 packets vanilla (or 2 teaspoons vanilla extract); 1/2 cup all-purpose flour (about 65 grams); 1 cup vegetable oil (about 240 ml); 1 1/2 cups coarse semolina (about 270 grams); 1/2 cup fine semolina (about 90 grams); 4 cups sugar (about 800 grams); 4 cups water (about 950 ml); Lemon peel; stick Cinnamon

giota76 @cook_8497779

,ellada

A few more tips:

You can serve it with a scoop of kaimaki ice cream. I like to reserve a little of the syrup, cook it down until it thickens, and pour it over the dessert at the end to give it a glossy finish! [For a triple batch, I used my oven’s baking pan.]

A few more tips:

giota76 @cook_8497779

,ellada

A few more tips:

Saved

Ingredients

40 minutes

5eggs
1 cupsugar (about 200 grams)
1 cupstrained Greek yogurt (about 240 grams)
1 packetbaking powder (about 1 tablespoon or 15 grams)
2 packetsvanilla (or 2 teaspoons vanilla extract)
1/2 cupall-purpose flour (about 65 grams)
1 cupvegetable oil (about 240 ml)
1 1/2 cupscoarse semolina (about 270 grams)
1/2 cupfine semolina (about 90 grams)
For the syrup:
4 cupssugar (about 800 grams)
4 cupswater (about 950 ml)
Lemon peel
stickCinnamon

Saved

Steps

40 minutes

1

In a bowl, mix the flour, both types of semolina, and baking powder. Set aside.
2

Separate the eggs, placing yolks and whites in different bowls. In a stand mixer, beat the yolks with the sugar on medium-high speed until the mixture is fluffy and creamy and the sugar has dissolved.
3

Add the yogurt and continue beating until well combined.
4

Mix in the vegetable oil.
5

Stop the mixer and add the flour-semolina-baking powder mixture, folding it in gently with a spatula until just incorporated. Add the vanilla at the end.
6

Transfer the mixture to a large bowl.
7

Clean the mixer bowl thoroughly, add the egg whites, and beat on medium speed with the whisk attachment until stiff peaks form.
8

Gently fold the meringue into the batter with a spatula, using circular motions to keep the mixture light and airy.
9

Butter a baking pan and sprinkle it with semolina.
10

Pour the batter into the pan (about 8x14 inches or 20x35 cm) and bake at 350°F (180°C) for 30-40 minutes, until golden brown.
11

To check for doneness, insert a toothpick. Score the cake into pieces while still warm.
12

For the syrup, boil all the ingredients together for 5 minutes.
13

Let the syrup cool, then pour it over the hot revani as soon as it comes out of the oven.