Il Revani,The Revani

The origins of this cake are uncertain. Nevertheless the Revani has become a typical dessert in Greece, where it is cooked for the holiday, in Turkey and in general throughout the Middle East. The secret of this cake "spongy" is the flour of durum wheat used to make precisely the semolina. And of course the syrup that is poured on the cake to give it more softness and to give her that sweetness that characterizes it. As I said there are several variants, not as much dough as in the syrup. Some use the lemon juice while others prefer the peel. On the gaskets to be added over the cake, the debate is open: many add dried coconut, other pieces of hazelnuts, others pistachios and almonds. The truth is that all versions are good and tasty. Another quality of revani is that thanks to the syrup that is literally cast above, this cake is kept fresh for a long time, a lot more of our classic cakes paradise just as an example. But now it is better that the stop bore and steps to the recipe. Prepare it, you will not regret ....
The ingredients:
130 grams of white flour
160 grams of flour, durum wheat semolina
1 package yeast
1 teaspoon vanilla extract
3 tablespoons sugar
1/2 cup oil
3 eggs

For the syrup:
750 ml of water
350 grams of sugar
3 tablespoons lemon

Preparation:
Pass the flour through a sieve and mix it with that of durum wheat semolina. In a separate bowl the yolks from the whites and assembled them together with sugar. Then gradually add all other ingredients. Always use the whisk to mix the other ingredients. Preheat the oven to 200 degrees. Add the mixture into a baking pan pass with a little 'oil and bake. Keep it in the oven for 35-40 minutes. Meanwhile, prepare the syrup. Boil the water with sugar and then let the syrup under the flame for about 15-18 minutes. When the cake is cool, pour the syrup. The cake in the end will have to be spongy and the presence of the syrup must feel. Serve accompanying it with chopped hazelnuts or coconut. Bon Appetite.