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Greek · Dessert
Piña Colada Revani
A light semolina-and-coconut revani cake soaked in a cinnamon, lemon and pineapple syrup, then served with caramelised sugar-crusted pineapple and a spoonful of Greek yogurt or ice cream.
- YieldServes 4
- Hands-on1 h 20 min
- Total3 h 42 min
- Difficulty
Ingredients
Syrup
- 240 gsugar
- 130 mlwater, 5/8 cup
- ½ stickcinnamon stick
- ½ piecestrip of lemon zest, 2.5 cm wide, peeled with a vegetable peeler
- 1 tspGreek brandy
- 130 gfresh or drained canned pineapple, small-diced
Revani
- 90 gunsalted butter, softened, plus more for the pan
- 140 gcoarse semolina
- 1 tspbaking powder
- 80 gsugar, for the batter
- ¾ tspsugar, for the egg whites
- 2large eggs, separated
- 2¼ tspbrandy
- 1 tspfresh orange juice, strained
- 1 tspfinely ground blanched almonds
- 20 gunsweetened shredded coconut
Garnish
- 40 gsugar, spread on a plate
- 4 piecesfresh pineapple rings or chunks
- to tasteGreek yogurt or vanilla or coconut ice cream, to serveoptional
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