READY IN: 50mins
Recipe by canakisp

yummy almond syrup cake - it's a greek thing!

Top Review by Andreotti

I am very happy to do the first review for this recipe. Have tried to make it a few times without success and today was asked to make enough for 40 people for a 40th birthday party. It was so easy to access the recipe and to increase the volume. I made two batches and both turned out<br/>beautifully. The sauce is terrific, but the texture of the Revani is exactly how it should be. The addition of the almonds makes it even better. I can highly recommend this recipe to anyone and you<br/>don't have to be an expert cook either. Well done

Ingredients Nutrition


  1. syrup: Combine 1-1/2 cups of the sugar with the cold water in a saucepan and cook until dissolved, then add the cinnamon stick, cloves, and orange peel and simmer for 15 minutes. Remove the flavorings. Cool.
  2. batter: Using an electric mixer, beat the butter in a large bowl until fluffy. Gradually add the remaining sugar, beating on medium speed, then add the eggs, one at a time, beating thoroughly after each addition, without rushing. Meanwhile, sift the flour, semolina, baking powder, and almonds together. Very gradually add to the batter, beating on medium speed, then pour in the vanilla and brandy and give the battera last whirl on high speed for a few seconds.
  3. Pour immediately into a buttered 9 x 12 x 3-inch cake pan and bake on the center rack of a moderate oven (350 F) for 30 to 35 minutes, or until the cake springs back when touched by a finger. Remove from the oven and set the pan on a cake rack. Using a sharp knife, score the cake into diamond.
  4. shapes. Spoon the cooled syrup over the entire cake and cool.

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