A Fruity Little Number

Getting something new is always exciting, even when it is a new oven.  Yesterday I was the lucky recipient of a shiny new oven to replace my old one which had blown the main oven element for about the 5th time, and lets face it, there are only so many times when a repair  is the better option and this was not one of them.


My shiny new oven

Once my husband had installed it, the question was “what to cook in it?”  Normally I would have just made the evening meal, but we had a substantial lunch out, so my new oven sat gleaming for a bit longer.  Today I decided I couldn’t wait any longer so I decided to make a cake.  Now a nice new oven  should really be christened with a special cake, and what could be more special than a Revani, recipe courtesy of my good friend Sonia (ww.androulaskitchen.wordpress.com).

In case you’ve never heard of Revani (pronounced rev-an-ee) it is found all over the Middle East in slightly differing versions.  This version is a lovely “cakey” kind of cake with a nice firm moist texture while also being quite light.  The recipe to follow is my friend Sonia’s adaptation of her cousins more traditional recipe.  Both these recipes can be found in Sonia’s book “Androulas Kitchen – Cyprus on a Plate” which can be obtained from Amazon, or direct from Sonia through her blog (link above) or Facebook page (ww.facebook.com/cyprusonaplate).


Sonia’s Book

Revani tis Sonias

 125g unsalted butter
60g caster sugar
2 eggs
75g rice flour
100g plain flour
50g ground almonds
Juice of 1 large orange or 2 small ones
1 tea spoon baking powder
A few drops almond essence
Handful of blanched almonds for the top (optional)

Juice of 1 large orange or 2 small ones
100g caster sugar

Pre heat the oven to 180c/gas 4


Ingredients at the ready

Sift the flour, rice flour and baking powder in to a bowl.
Mix softened butter in a separate bowl with caster sugar until creamy.
Add almond essence.
In another bowl beat the eggs together.
Gradually add the beaten egg to the butter and sugar mix, then gradually add in the flour mix.
Stir well and add the orange juice and ground almonds.


Freshly squeezed juicy oranges

Mix well.
Grease a non-stick loaf tin (20cmX20cm) and pour in the mixture. (I like to line my baking tins as well with greaseproof paper as I find this helps with later removal and in the case of this recipe especially so as there is a syrup to drizzle over before it comes out of the tin).
Place blanched almonds on top (optional).

oven ready

Ready steady… bake

Bake in the centre of the oven for 45 minutes. (My super shiny new oven baked this cake in 35 minutes, so it might be prudent to check it after 30 minutes just in case).
When the cake is baked, place the orange juice and sugar in a pan and heat over a gentle heat until the sugar is dissolved and thickened.


Orangey syrup

Remove cake from oven, pierce all over with a skewer (or knitting needle) and drizzle the orange syrup over the top.


Freshly baked

 Allow to soak in and cool, then remove from baking tin.


All sticky and tangy – yum

This tangy cake is perfect for a hot summer day or as comfort food in the depths of winter and keeps well for several days in an air tight container.




About paisleypedlar

Artist, Sewist, sometime Cyclist and Arm Chair Activist
This entry was posted in advertising, Art, art and design, Books, Crafty things, embroidery, Expeditions and adventures, Fine Art, gardens, hand embroidery, memorabilia, Museums and Galleries, Quirky things, shopping, Uncategorized and tagged , , , , , , . Bookmark the permalink.

3 Responses to A Fruity Little Number

  1. Any excuse Gill to make that cake- I don’t know but getting a new oven to cook it is going a bit far. he he he >Many thanks for the plug my friend much appreciated.x

  2. Reblogged this on Androula's Kitchen – Cyprus on a Plate and commented:
    My Good friend Gill just can’t seem to get enough of this Revani recipe….

  3. Pingback: Garden Frolics | Androula's Kitchen – Cyprus on a Plate

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