Make Ahead
Revani, Syrup Soaked Semolina Cake
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10 Reviews
Aura B.
October 20, 2020
Ravani is originally a traditional Greek sweet and the recipe is quite different from the one you have (probably a Turkish adaptation). You can search for the Greek recipe of Ravani given by the chef Akis Petretzikis and you won't be disappointed, I can tell you because I visited Greece this summer and tasted it for the first time there (yummi!) and his recipe is spot on! Best wishes!
Ingmar
August 29, 2020
Made this per the recipe and am disappointed, as there is a bitterness that I’m pretty sure is due to too much baking powder. The recipe even reinforces how much making powder to use, but on checking elsewhere on the web, other recipes use half as much. I’ll be reverting to those ratios next time.
Regine
August 29, 2020
Hello Ingmar, I am sorry about that but I find surprising cake was a failure for you as I made it myself a few times without any bitterness. I also checked onlind and see that similar recipes also have a relatively high amount of baking powder like the recipe in Spruceeats and TasteAtlas. This being said though, it has been a while since I made this cake so I am intrigued. I will thus make it soon again and let you know how it comes out. Thanks.
Ingmar
August 29, 2020
Thank you so much for your reply. It’s very much appreciated. On further investigation I think I’ve pinpointed the problem: I used baking soda rather than baking powder. Rookie error! Baking soda doesn’t have the offsetting acid to counteract the bitter taste of the soda (which is basic).
That said, the other recipes do use half the amount of baking powder vs flour+semolina compared to this one (1 tbs baking powder to 1 cup flour & 1 cup semolina vs your 1/2 cup). While probably not an issue in itself, I would have exacerbated my error with the increased ratio.
That said, the other recipes do use half the amount of baking powder vs flour+semolina compared to this one (1 tbs baking powder to 1 cup flour & 1 cup semolina vs your 1/2 cup). While probably not an issue in itself, I would have exacerbated my error with the increased ratio.
Ingmar
August 30, 2020
Ok, on my second attempt I corrected my error and used baking powder instead of baking soda. It is SO much better, and is quite delicious. Next time I might opt for a more syrup, as the cake tends to mop it up, but it’s already really lovely.
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