Orange flower water provides the beautiful orange taste in this traditional Greek cake called Revani. Don't skip the syrup cos that is what really makes the cake but you can reduce the sugar in the cake by up to 1/4 cup (60g) if you want a less sweeter cake.
3/4 cup(180g) caster sugar
4 large eggs
2 cups (320g) fine semolina
1 1/2 cups (180g) plain flour
(1 cup) 250ml olive oil
2 teaspoons vanilla essence
3 1/2 teaspoons baking powder
1 cup (250ml) water
450g caster sugar
1 1/2 tablespoons orange flower water
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Preheat the oven to 200 degrees C. Grease a 23cm square baking dish.
Beat together the eggs and sugar till creamy. Add the semolina, flour, olive oil, vanilla, baking powder and water and mix well.
Tip cake mixture into the prepared dish and bake in the preheated oven for 30 to 45 minutes or until the cake tests done in the centre and the top is golden brown. Remove the cake from the oven and allow to cool completely.
Once the cake is cool, prepare the syrup. Combine all syrup ingredients in a saucepan and bring to the boil (there's no need to stir). Leave at a moderate boil for 10 minutes, then pour the hot syrup over the cooled cake (never pour hot syrup over a hot/warm cake). Leave for 30 minutes before serving to allow the syrup to be evenly absorbed.
Orange flower water is available in larger supermarkets and in Lebanese or Turkish shop[s shops. If you can't find any, make the sugar syrup and add a large piece of orange rind to the mix while the sugar syrup boils (this is actually the more traditional way of making this sugar syrup in Greece).