Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 24 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
24
- 1teaspoons baking powder
- 1teaspoons vanilla sugar
- 1 cup self-raising flour
- 1 cup milk
- 4 1/2 cup white sugar
- 1 1/4 cup shredded coconut
- 2 cup semolina
- 3tablespoons Greek-style yoghurt
- 3 eggs
- 1 cup canola oil
Nutrition per serving
1570kJ / 376Cal
1570 Kilojoules or 376 Calories
18% of daily energy intake*
Protein
4.0grams
Fat
14.7grams
Carbs
55.8grams
Sugars
41.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Indulge in this classic Greek revani recipe. This moist and syrupy cake is a delicious way to end any meal with family. Treat yourself. Give it a try today.
Method
Step 1 of 5
Preheat oven to 190°C. Grease a 35x28x7cm-deep tray.
Step 2 of 5
Sift flour, baking powder and vanilla sugar together in a bowl. Stir in semolina and 1 cup of the coconut.
Step 3 of 5
In a separate bowl, combine oil, milk, yoghurt, eggs and 1 cup of the sugar and beat with an electric mixer until combined. Add to dry ingredients and stir well to combine. Transfer to pan and bake for 15-20 minutes.
Step 4 of 5
Meanwhile, combine remaining sugar with 5 cups water in a saucepan over medium heat. Stir until sugar has dissolved then simmer rapidly for 15 minutes until syrupy. Set aside.
Step 5 of 5
Remove pan from oven and carefully pour hot syrup evenly over cake. Sprinkle with remaining coconut and leave to cool. Cut into diamonds to serve.
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