serves 8 to 12
Revani or ravani is one of the most traditional Greek nut-based, syrup-soaked cakes. There are many such cakes in the Greek kitchen, made with a base of almonds, as revani is, or walnuts. Over the years chefs have experimented with them, adding a modern twist here and there. This recipe was inspired by a dessert I originally came across in a wonderful book by the British chef Silvena Rowe, who transforms traditional eastern Mediterranean dishes into contemporary delights.
FOR THE SYRUP
3 cups (600 g) sugar
1 cinnamon stick
1 (1-inch-wide / 2.5 cm) strip lemon zest (peeled with a vegetable peeler)
1 tablespoon Greek brandy
2 cups (330 g) small-diced fresh or drained canned pineapple
FOR THE REVANI
1 cup (2 sticks / 225 g) unsalted butter, plus more for the pan
2 cups (360 g) coarse semolina
1 tablespoon baking powder
1 cup (200 g) plus 2 teaspoons sugar
6 large eggs, separated
2 tablespoons brandy
1 tablespoon strained fresh orange juice
1 tablespoon finely ground blanched almonds
½ cup (45 g) unsweetened shredded coconut
FOR THE GARNISH
½ cup (100 g) sugar
Fresh pineapple rings or chunks
Greek yogurt or vanilla or coconut ice cream (optional)
Prepare the syrup: In a medium saucepan, combine the sugar and 1½ cups (320 ml) water and bring to a boil. Add the cinnamon stick, lemon zest, brandy, and pineapple and simmer over medium heat for 5 to 7 minutes. Remove the pan from the heat and strain through a fine-mesh sieve into a bowl. Let the syrup cool to room temperature.
Make the revani: Preheat the oven to 375ºF (190ºC). Line a 9- or 10-inch (22 or 25 cm) springform pan with parchment paper and butter the sides and bottom.
Sift together the semolina and baking powder into a small bowl.
In the bowl of a stand mixer fitted with the whisk attachment, whip the butter on high speed until creamy, about 4 minutes. Gradually add 1 cup (200 g) of the sugar and continue beating. Add the egg yolks one by one, whisking well after each addition before adding the next.
Remove the whisk attachment and replace it with the paddle attachment. Add the brandy, orange juice, and semolina–baking powder mixture and beat on medium speed until smooth. Add the ground almonds and coconut and beat until the mixture is well combined.
In a large bowl using a whisk or handheld mixer, beat the egg whites until frothy. Slowly add the remaining 2 teaspoons sugar and continue beating until the egg whites hold stiff peaks. Gently fold the egg whites into the semolina mixture.
Pour the batter into the prepared pan and bake for 30 to 35 minutes, until the cake turns golden brown with a thin, soft, sponge-like surface and a toothpick or metal or wooden skewer inserted into the center of the cake comes out clean.
Remove the revani from the oven, place it on a rack, and pour the syrup over it gradually, while it is still in the pan. Let sit for at least 2 hours, turning it over if necessary for the syrup to go everywhere (if you flip it upside down, make sure you place it on a plate before doing so!).
To garnish: Spread the sugar over a flat plate and dip pineapple rings or chunks into the sugar, turning to coat both sides. Either have the broiler lit or use a crème brûlée torch to lightly brown the pineapple pieces until the sugar burns slightly and starts to caramelize.
Serve each wedge of revani with a piece of “burnt” pineapple and a dollop of either Greek yogurt or ice cream.