Revani or Ravani with Masticha Cream Cheese Frosting

Revani 2 with cherriesJPG

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 her 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 masticha (mastic gum), it fits with the event I am hosting Think Spice… Think Twice, introducing two spices:  fennel seeds and masticha.

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.

Revani

Preparation time: 15 minutes

Baking time: 1 hour

Yields: 16 pieces

Ingredients:

  • 1 1/3 cups extra fine semolina (200 grams)
  • 1 1/3 cups all purpose flour (160 grams)
  • 1 1/3 cups sugar (240 grams)
  • 1/2 cup butter
  • ½ cup milk (100 ml)
  • 5 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon mastic gum, pounded with 1 teaspoon sugar

Syrup

  • 3 cups sugar (540 grams)
  • 3 cups water (600 ml)
  • 1 lemon peel
  • 3 tablespoons lemon juice
  • 3 tablespoons butter (60 grams)

Masticha 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)
  • 1/2 teaspoon masticha pound with sugar

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 masticha.

Beat the butter with sugar until white and fluffy.  Reduce mixer speed to minimum and add the eggs one at a time, until incorporated.

Add milk, alternating with 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, powdered masticha 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.

Revani

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.

Other similar recipes made with semolina:

Kalon Prama or Samali (contains mastic gum)

Karydopita (Walnut Cake)

Revani or Ravani with Whipping Cream and Pineapple (orange rind and vanilla can be substituted with mastic gum)

Pot Halvas with fruit

Kopiaste and Kali Orexi,

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Χωρίς σχόλια on Revani or Ravani with Masticha Cream Cheese Frosting

  1. Ο/Η Rosa λέει:

    I love revani! This version with frosting looks mighty delicious!

    Cheers and have a wonderful weekend,

    Rosa

  2. Ο/Η Joan Nova λέει:

    Beautiful cake…I love the diagonal lines across the top. I’m happy to be in such good company!

  3. Ο/Η Bellini Valli λέει:

    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

  4. Ο/Η giz λέει:

    I wonder if Greektown would have mastic gum – I’m now determined to find it. Such a nice award.

  5. Ο/Η Ning λέει:

    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? :)

  6. Ο/Η deeba λέει:

    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!

  7. Ο/Η raquel λέει:

    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!

  8. Ο/Η Ben λέει:

    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! :)

  9. Ο/Η pixen λέει:

    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.

  10. Ο/Η elly λέει:

    Oh, I love the idea of the cream cheese frosting on revani! How delicious, Ivy!

  11. Ο/Η Peter G λέει:

    I too love the idea of a cream cheese frosting on the revani Ivy! Yum!

  12. Ο/Η Aparna λέει:

    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.

  13. Ο/Η Henia λέει:

    Waw Ivy! That looks fabulously decilious! I am going to try this! And I agree creme cheese frosting wonderful!

  14. Ο/Η natalia λέει:

    Ciao ! I love this semolina recipe !! And I’m curious about mastic gum !!(I should start loosing some weight too…but it’s hard !)

  15. Ο/Η Rajee λέει:

    Absolutely beautiful. Lip smacking cake. Yum, yum.

  16. Ο/Η Reeni λέει:

    Beautiful cake!! I would love to try it soon.

  17. Ο/Η Dibs λέει:

    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

  18. Ο/Η Cakelaw λέει:

    This looks delicious with the cherries on the top Ivy.

  19. Ο/Η maria λέει:

    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

  20. Ο/Η Bobby λέει:

    This ravani looks great, anything with cream cheese on it is a winner to me!

  21. Ο/Η Peter λέει:

    I never turn down a piece of revani! The icing is a nice twist.

  22. Ο/Η Maria λέει:

    Ivy, your Ravani looks really delish, especially with the cream cheese icing ;o)

    Maria
    x

  23. Ο/Η Alexandra λέει:

    I’ve never tried mastic gum before…sounds interesting…I’m gonna go look it up now :)

  24. Ο/Η Núria λέει:

    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!

  25. [...] (one of my favourite desserts, made with syrup & semolina- and here are 2 more interesting versions by [...]

  26. [...] I, have made Revani or Ravani with Cream Cheese Frosting. [...]

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