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Making Revani for Thanksgiving

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dpappas87

dpappas87

Active member
I’m planning my Thanksgiving menu and thought it would be fun to serve something a little different for dessert this year. I love Greek desserts, so I decided to try making Revani—the moist, semolina-based syrup cake. I think its unique texture and flavor will be a nice addition to the table!

Since this will be my first time making it, I’d love your tips and advice:
  1. Do you have a favorite recipe or variation?
  2. What’s the best way to ensure the syrup is perfectly absorbed?
  3. Are there any tricks for keeping it light and fluffy?
  4. Any serving suggestions? I was thinking of pairing it with whipped cream or Greek yogurt.
I’d appreciate any insights or recommendations to make this a standout dish!
 
Revani is such a wonderful choice for Thanksgiving—it’s sure to be a crowd-pleaser! Here are a few tips to help you nail it:

Recipe Recommendation: Look for recipes that include a mix of semolina and all-purpose flour for a balanced texture. Some versions add orange zest or shredded coconut for extra flavor, which can elevate the dessert.

Syrup Tips: Pour the syrup over the cake while it's still warm and the syrup is cooled (or vice versa). This ensures even absorption. Also, let the cake rest for a few hours so the syrup fully soaks in.

Keeping It Light: Beat the eggs and sugar until fluffy before folding in the dry ingredients. This adds air to the batter for a lighter texture.

Serving Suggestions: Greek yogurt is perfect! Add a drizzle of honey or a sprinkle of chopped pistachios for a stunning presentation.
 
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