Torta greca al semolino con sciroppo (Revani)
Ρεβανί RevaniPronuncia: reh-VAH-nee
Revani è un amato dolce greco che prevede una leggera e umida spugna di semolino inzuppata in un fragrante sciroppo di zucchero. Popolare in tutta la Grecia, inclusa la città di Veria nella Macedonia settentrionale, viene tradizionalmente servito durante le celebrazioni, dopo i pasti o con il caffè pomeridiano. La torta ha una consistenza piacevolmente granulosa grazie al semolino e un aroma dolce e agrumato di limone e arancia. Ciò che la rende speciale è il perfetto equilibrio tra la soffice torta e lo sciroppo di inzuppamento che mantiene ogni boccone tenero e saporito.
Torta greca al semolino con sciroppo (Revani)
Ρεβανί, Revani
Pronunciato reh-VAH-nee
- Porzioni
- 12
- Prep
- 25 min
- Cottura
- 45 min
- Totale
- 1 h 10 min
- Livello
- Medio
Allergeni: contiene glutine, latte, uovo, frutta a guscio. Controlla le etichette degli ingredienti confezionati.
Ingredienti
Le quantità sono state scalate. I tempi di cottura e le dimensioni delle teglie rimangono invariate.
Syrup
To finish
Preparazione
Preheat the oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan and line the bottom with parchment paper.
In a medium bowl, whisk together the semolina, flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar with an electric mixer until pale and fluffy, about 4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla, lemon zest, and orange zest.
Alternately add the dry ingredients and the milk to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter into the prepared pan and smooth the top. If using, gently press the almonds or pine nuts onto the surface in even rows.
Bake for 40–45 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the syrup. combine the sugar, water, cinnamon stick, lemon and orange peels, and lemon juice in a saucepan. Bring to a boil, then simmer for 8 minutes. Remove from heat, discard the solids, and let cool slightly.
When the cake comes out of the oven, immediately pour the warm syrup evenly over the hot cake. Allow the cake to cool completely in the pan so it absorbs the syrup.
Once cool, cut into diamond or square pieces. Sprinkle lightly with ground cinnamon before serving.
Varianti regionali
Some regions add a little rosewater or orange blossom water to the syrup. A popular modern twist is to top the cake with a thin layer of whipped cream or to fold ground almonds into the batter.
Note del cuoco
- The syrup must be warm and the cake hot when pouring so the cake absorbs it fully without becoming soggy.
- For best flavor, let the cake rest at least 4 hours or overnight before serving.
- Use fine semolina for the lightest texture; coarser semolina will give a more rustic result.
Servire con
Strong Greek coffee or tea; sometimes served with a scoop of vanilla ice cream.
Preparazione in anticipo e conservazione
Revani keeps well at room temperature for up to 3 days or refrigerated for 5 days. Bring to room temperature before serving.
