500 grams caster sugar
600 ml water
1 whole cinnamon stick
5 whole cloves
zest of 1 whole orange
225 grams unsalted butter
120 grams plain flour
175 grams fine semolina flour
1 tbsp baking powder
120 grams blanched, chopped almonds
1 tsp vanilla extract
2 tbsp brandy
Preheat your oven to 180 deg C.
To make the syrup, combine 300 grams of the sugar, the water, cinnamon stick, cloves and zest in a saucepan over a low heat until the sugar has dissolved. Simmer for 15 mins, remove from the heat and set aside to allow the syrup to cool completely. Once cooled discard the cinnamon: cloves and zest.
Using a stand mixer, beat the butter until it is pale and light (approx. 3-5 mins).
Slowly add the remaining sugar (200 grams) and then add the eggs one by one beating thoroughly after each addition.
In a separate bowl combine the plain flour, semolina flour, baking powder and chopped almonds.
Gradually add this flour mixture to the batter beating continuously.
Lastly, add the brandy and vanilla, mix well and pour the batter into your preferred baking dish (I used a Greek tapsi which measured 28cm in diameter).
Bake for 30 mins or until a skewer poked in the center comes out clean.
Remove from the oven and using a sharp knife proceed to cut the cake into diamonds (very gently!).
Spoon the cooled sugar syrup over the revani cake and allow to cool.
Serve decorated with chopped, blanched almonds on top.
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