Bolo de semolina grego com calda (Revani)
Ρεβανί RevaniDiga: reh-VAH-nee
Revani é uma sobremesa grega adorada que apresenta um bolo esponjoso leve e úmido de semolina encharcado em uma calda de açúcar perfumada. Popular em toda a Grécia, incluindo a cidade de Veria na Macedônia do norte, é tradicionalmente servido em celebrações, após as refeições ou com o café da tarde. O bolo tem uma textura agradavelmente granulada graças à semolina e um aroma doce e cítrico de limão e laranja. O que o torna especial é o equilíbrio perfeito entre o bolo fofinho e a calda que embebem cada pedaço, mantendo-o macio e saboroso.
Bolo de semolina grego com calda (Revani)
Ρεβανί, Revani
Pronúncia reh-VAH-nee
- Rende
- 12
- Preparação
- 25 min
- Cozimento
- 45 min
- Total
- 1 h 10 min
- Nível
- Médio
Alergênicos: contém glúten, leite, ovo, nozes. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. O tempo de cozimento e o tamanho das formas permanecem os mesmos.
Syrup
To finish
Modo de preparo
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.
Variantes regionais
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.
Notas do cozinheiro
- 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.
Sirva com
Strong Greek coffee or tea; sometimes served with a scoop of vanilla ice cream.
Antecipe e armazenamento
Revani keeps well at room temperature for up to 3 days or refrigerated for 5 days. Bring to room temperature before serving.
