I have made a Revani recipe before but there are a lot of variations to this recipe, each one having a character of its own. A blogger friend of mine in Facebook sent me a picture of a dessert she ate when she visited Greece but could not remember the name and wanted me to identify it for her. She described it to be nutty sort of grainy and sweet with a hint of cinnamon. Here is the picture.
Was it a pot halwa? That’s what I thought at the beginning but the colour was rather dark and then I thought it might be karydopita (Walnut Cake) but I couldn’t detect any walnuts in it. Could it be Samali? That made me thinking and started looking for semolina recipes to give her a reply. By reading a few recipes with semolina, such as halvas, samali, karydopita, revani, I noticed that there is a big similarity to all these recipes with a few minor changes. I also looked at Greek sites for Halvas both the pot and the baked version. Baked halvas is very similar to Revani and the only difference I noticed was that in the baked halvas butter and walnuts are used whereas in Revani no walnuts are used and margarine is used. I am even more confused now if I should call my cake a Baked Halva or a Revani but anyway it is called I can guarantee that you will love the taste 100%. Now I know I told you that I am eating healthier and I am. I haven’t made anything “sinful” for a whole month. This cake was made last year but I never came to post it before and as I had flavoured it with mastic gum it is perfect for the event I am hosting Think Spice… Think Twice, introducing two spices: fennel seeds and mastic gum.
I know that mastic gum is not a well known spice but I can assure you that if you try it you will love it and this is why I want to introduce you to it by posting as many recipes as I can during February, when the event is running.
This recipe was made before I started measuring my recipes with cups.
Preparation time: 15 minutes
Baking time: 1 hour
Yields: 16 pieces
Ingredients:
- 1 1/3glasses of extra fine semolina (200 grams)
- 1 1/3 glasses of all purpose flour (160 grams)
- 1 1/3 glasses of sugar (240 grams)
- ½ glass of milk (100 ml)
- 5 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon mastic gum, pounded with 1 teaspoon sugar
Syrup
- 3 glasses of sugar (540 grams)
- 2 glasses of water (400 ml)
- 1 lemon peel
- 3 tablespoons lemon juice
- 3 tablespoons butter (60 grams)
Cream Cheese Frosting
- 1 whipping cream 35% (250 gr.)
- 1 cream cheese Philadelphia (300 gr.)
- 3 – 4 tablespoons icing sugar (it is not very sweet, so you may add more sugar if you like)
- 1 teaspoon vanilla essence
Decoration
- Cherry or Sour Cherry Spoon Sweet
Directions
Powder mastic gum with 1 teaspoon sugar with a pestle and mortar or in your coffee or spice grinder. I usually powder the sachet which contains one tablespoon of mastic gum with any equal amount of sugar and keep it in a small container to use whenever I need it. Sugar (or salt in savory recipes) helps to prevent mastic gum from sticking.
In a bowl mix flour, semolina, baking soda, baking powder and mastic gum.
Beat the eggs with sugar until white and fluffy. Reduce mixer speed to minimum and add the flour mixture, a spoonful at a time until incorporated.
Preheat oven at 180ο C. Lightly grease a 26 cm baking tin (I used a square one) with butter and flour and empty batter inside. Bake cake for about 1 hour until a toothpick or a knife inserted comes out dry.
Prepare syrup by adding all ingredients in a saucepan. Bring to a boil and simmer for five minutes.
As soon as the cake is removed from the oven, the syrup should be lukewarm and wet the cake a spoonful at a time until all syrup is absorbed.
Allow to cool completely. At this stage the cake is ready and this is how the traditional cake is made but if you like you may remove cake to a platter and decorate with the cream cheese frosting and with the cherries.
Directions for Cream Cheese Frosting:
In a mixing bowl whip the whipping cream with a hand mixer until firm and then add cream cheese, sugar, vanilla essence and beat again until the frosting reaches your desired consistency. If you want to make it a bit stiffer you may add more icing sugar.
Refrigerate until the cake is ready for the frosting. Fill a pastry bag and decorate or keep it simple as I did. I just used a fork to make the stripes.
Decorate with the cherries.
Without the cream cheese frosting the cake can remain stored outside the refrigerator for as many days as you like but with the frosting It must be stored in the refrigerator and it can be preserved for 3 - 4 days.
And now to an Award that my dear friend, blog sister and one of the creators of BloggerAid, Val, of More than Burnt Toast has bestowed upon me. Thank you Val you know that I would gladly pass it on back to you as well.
Other similar recipes made with semolina:
Kalon Prama or Samali (contains mastic gum)
Revani or Ravani with Whipping Cream and Pineapple (orange rind and vanilla can be substituted with mastic gum)
Tags: Cakes, Sweets in Syrup
January 31st, 2009 at 12:28 pm
I love revani! This version with frosting looks mighty delicious!
Thanks ever so much for the award, Ivy! t’s so nice of you…
Cheers and have a wonderful weekend,
Rosa
January 31st, 2009 at 1:54 pm
I always love a cream cheese icing Ivy. Aglaia made us a walnut based cake when we were there that had the same texture you describe. We had mastic ice cream and “submarines” so they definitely tried to introduce us to this authentic Greek flavour as well. You also sent mastic gum which didn’t last long either:D
January 31st, 2009 at 2:54 pm
Beautiful cake…I love the diagonal lines across the top. Thanks for the award. I’m happy to be in such good company!
January 31st, 2009 at 5:11 pm
I wonder if Greektown would have mastic gum - I’m now determined to find it.
Thank you for the award Ivy. Such a nice award.
January 31st, 2009 at 6:14 pm
Wow! Congratulations on your award! And thank you for passing it to me!
I have to confess that before your “Think Spice” event, I have not heard of mastic gum. I will have to see if it is available here. I would like to try it and expand my “spice” knowledge.
You cake is lovely! specially with the cream cheese frosting. Who can resist the cream cheese frosting?
January 31st, 2009 at 6:25 pm
Thanks a ton sweetheart. *BLUSH*…you made my day, & this is a real treat. Now I’m wondering what mastic gum is; does sound ever so intriguing Ivy! I love the halvas, & it’s so strange that Indian & Greek cuisines both have so many halwas/halvas!
January 31st, 2009 at 6:57 pm
Ivy: you are killing me!
i want to eat all these now! of course, i have to make them first…:( whichever it is, i will definitely try the recipes. they all look delicious. and i have not heard of mastic gum. this is a fantastic way to get introduced to it. thanks!
January 31st, 2009 at 7:18 pm
There are a couple of ingredients there I have never used before, but the final result sounds like something I would love to try. When I visit Greece you will have to introduce me to some of those desserts you mentioned. I am intrigued!
January 31st, 2009 at 7:36 pm
Hi Ivy,
Thanks for the recipes using mastic gum. I was thinking where and what should I do with the packet of opaque little drops of ‘thing’ my friend put in my luggage for me to take back when I visited him LOL *grinning* I only tasted mastic gums which I’m the only one chewing for fun and the rest of my family just prefer the usual chewing gums.
I think the next trip I must get is the salepi…
Have wonderful weekend and don’t forget to take a rest ok? Hugs.
January 31st, 2009 at 10:10 pm
Oh, I love the idea of the cream cheese frosting on revani! How delicious, Ivy!
February 1st, 2009 at 1:09 pm
I too love the idea of a cream cheese frosting on the revani Ivy! Yum!
February 1st, 2009 at 1:18 pm
The decorated cake looks pretty, Ivy.
Baked halwa is something new to me. Here in India, we make a lot of different types of halwa, from semolina too. But we do it on the stove top so I think that is what you mean by pot halwa.
February 1st, 2009 at 6:33 pm
Waw Ivy! That looks fabulously decilious! I am going to try this! And I agree creme cheese frosting wonderful!
February 1st, 2009 at 8:07 pm
Ciao ! I love this semolina recipe !! And I’m curious about mastic gum !!(I should start loosing some weight too…but it’s hard !)
February 1st, 2009 at 8:35 pm
The cake looks so yumm.
February 1st, 2009 at 9:06 pm
Absolutely beautiful. Lip smacking cake. Yum, yum.
February 2nd, 2009 at 3:54 am
Beautiful cake!! And congrats on your award!
February 2nd, 2009 at 4:09 am
Hello Ivy - What a delicious looking dish. Never heard of mastic gum, and I am now going on a google R&D to learn more about it!
I thought I’ll share a link of a picture of snake-gourd I found, so that you can see what it looks like on a plant!
http://malaysian-cuisine.com/t....._gourd.jpg
This is a native of India, although it can be grown in any tropical place.
More info here http://www.motherearthnews.com.....Gourd.aspx
February 2nd, 2009 at 7:12 am
This looks delicious with the cherries on the top Ivy. Congrats on the awards too.
February 2nd, 2009 at 4:19 pm
Thank you so, so much Ivy! Your acknowledgment is truly appreciated!
The ravani looks delicious–it’s a lovely variation. My mom’s specialties are ravani and baklava and my favorite above all is the ravani. I make it regularly for the last few years and often give my husband trays to take to work with him and now all his co-workers constantly ask for more ravani!
XOXOXOXOXO
February 2nd, 2009 at 6:16 pm
This ravani looks great, anything with cream cheese on it is a winner to me!
February 2nd, 2009 at 11:22 pm
I never turn down a piece of revani! The icing is a nice twist.
February 3rd, 2009 at 10:41 pm
Ivy, your Ravani looks really delish, especially with the cream cheese icing ;o)
Maria
x
February 4th, 2009 at 11:15 am
I’ve never tried mastic gum before…sounds interesting…I’m gonna go look it up now
February 4th, 2009 at 12:36 pm
Ivy… I really don’t know how you manage to be everywhere, attend all events, leave comments in all blogs, cook, attend your family… do you ever sleep?
I’m sorry I’m not commenting more in your blog, but I do sleep at night ;D
Your recipe is sooooo original! I love the use of Powder mastic gum! Thanks so much for the Award Ivy!!! Will post about it, but don’t know when… Love from Spain darling!