Greek Revani – my grandmother’s way

Greek Revani - my grandmother's way

Greek Revani, the way my grandmother made it 50 years ago. Copied from her hand written book of recipes.

Greek Revani recipe

All the ingredients needed
700 gr of white sugar
600 gr water
1 orange peel
50 gr brandy or cognac
200 gr of white sugar
180 gr white flour
3 medium eggs
zest of 2 oranges
2 vanillas (powder)
25 gr of baking powder
50 gr of fine semolina
1 pinch of salt
1 stick of cinnamon
200 gr strained  Greek yoghurt
some butter for the pan
some more semolina for the pan
crushed walnuts OR pistachios OR vanila icecream

To make the syrup
Add the water, sugar,orange peels in a pot and place it on the stove. When the water boils take the pot off the stove and add the cognac or brandy. Wait until the pot cools down.

To make the revani

Preheat the oven at 170 -180 degrees C using the fan control.
In the electric mixer add the eggs and sugar and stir at full speed for 6 minutes.

In another  bowl add the white flour, baking powder, vanilla, semolina and the salt and stir well.

Add the contents of this bowl to those in the bowl of the mixer, add the zest of the 2 oranges and the yoghurt. Stir with the mixer for another 15 seconds.

Spread the butter in a 35×25 cm baking pan, sprinkle it with some semolina, and add the contents of the bowl from the mixer.

After baking the revani at 170-180 degrees C for 30 minutes, turn the oven off and immediately add the syrup, spreading it everywhere. 

Allow it to cool for at least one hour.
Best served with vanilla icecream or crushed walnuts or pistachios