A Cake for Easter?
I was just searching for something that looked luscious and different, a cake for Easter, and found this fantastic one on a site by Great British Chefs, from Food Urchin. It’s called Revani, a Greek Semolina Cake, and looks perfect to share with family and friends.
We’ve been gardening like mad, as we have been asked to open our garden for charity in June, so panic set in when we realised how much we had to tidy it up and then make it look as beautiful and interesting as we could.
But guess who overdid the weeding, and has ended up with something like a fractured collar bone – me! After various x-rays, no-one is exactly sure what I have done, but apart from a very sore shoulder and an odd lump, I’m carrying on weeding, sowing and planting. It’s looking better all ready, but I’m not sure about me!!
Enough about gardening and open gardens. This is what I’ll be baking this week.
Back to A Cake for Easter now.
Revani is overflowing with the scent of honey, orange and pistachios, so you can imagine the mouthwatering flavours we are going to enjoy. You can almost smell the delicious aroma popping out of the picture. Here is our Cake for Easter this year.
Revani (Greek Semolina Cake) Recipe
- 1 unwaxed orange, large
- 200g of semolina
- 50g of white breadcrumbs, slightly stale
- 175g of caster sugar
- 100g of ground almonds
- 3 tsp baking powder
- 175ml of sunflower oil, plus extra for greasing
- 3 eggs
- 200ml of honey
- 1 unwaxed orange, juice of
- 5 tbsp of water
- 2 cloves
- 1 cinnamon stick
- 200ml of Greek yoghurt
- 50g pistachio nuts, chopped
- Honey for drizzling
- First, preheat the oven to 200C/180 fan/gas mark 6. Line the bottom of a 24cm loose-base round tin with greaseproof paper, then grease the tin.
- Mix together the semolina and breadcrumbs in a bowl with the sugar, almonds and baking powder. Cut the orange into small pieces, removing any pips and then put the pieces into a blender and blitz to a pulp.
- Whisk the oil with the eggs in another bowl, then pour into the dry ingredients and mix well. Fold in the orange pulp and then pour the mixture into the tin and place in the oven. After 10 mins turn the heat down to 180C/160 fan/gas mark 4 for another 40-45 minutes.
- Check with a skewer by inserting it into the middle - if it comes out clean, it's done. Leave to cool for 15 mins before turning out onto a plate.
- Meanwhile, whilst the cake is baking, make the spiced honey and orange syrup. Put all the ingredients into a saucepan and bring gently to the boil, stirring until the honey has completely dissolved.
- Simmer for 5 mins, then remove from the heat. Leave the cinnamon stick and cloves in the syrup to infuse for 30 mins, then lift them out of the syrup.
- While the cake is still warm, pierce it several times with a skewer then spoon the syrup over the cake, allowing it to run into the holes. If any excess syrup starts to seep out from around the cake, simply scoop it up with a spoon and pour over again until everything is soaked up. Leave to cool completely.
- When ready to serve, lightly whip the yoghurt to loosen, then smooth it all over the top of the cake with a palette knife. Drizzle with honey and finish with a generous scattering of the chopped pistachio nuts. Enjoy!
The instructions for our Cake for Easter may look quite long, but when reading it I thought “Oh, it’s not as difficult as I thought it would be.” So whatever the Easter weather may throw at us, Erik and myself will definitely be having a rest from tidying up our garden and kitchen garden, and just imagine us, sitting in muddy clothes and wellies, having a big slice of this gorgeous Revani cake along with a cuppa.
And, maybe, even another slice with a cold glass of Prosecco / white wine (Erik isn’t a Prosecco fan like me) when we are cleaned up and respectable looking in the evening. Just want to wish all our readers a very safe and Happy Easter, wherever you may be.