Orange and filo cake

Orange and filo cake

By
From
Eat Istanbul
Serves
8
Photographer
David Loftus

This is my version of the Turkish semolina and almond cake called revani. It’s usually baked in tin trays, cut into diamond shapes, studded with almonds or other nuts, then drizzled with syrup. I like to also wrap it in filo pastry, which gives some extra flavour and crispy texture.

Syrup

Ingredients

Quantity Ingredient
175g granulated sugar
1 small cinnamon stick
4 whole cloves
1/2 small orange, juiced, and zest pared into long strips

Cake

Quantity Ingredient
225g unsalted butter, melted, plus 30g extra, for brushing
200g granulated sugar
6 eggs
110g plain flour
175g fine semolina
1 tablespoon baking powder
110g blanched almonds, finely chopped
1 teaspoon vanilla extract
3 sheets filo pastry, cut in half

Equipment

Quantity Ingredient
round cake tin, 25-cm diameter and 5cm deep

Method

  1. For the syrup, combine the sugar and 350ml cold water in a saucepan over low heat and simmer until the sugar has dissolved. Add the cinnamon stick, cloves, orange zest and half the orange juice and simmer for another 15 minutes, or until it begins to reduce. Remove the cinnamon stick and cloves and leave to cool.
  2. Preheat the oven to 180˚C. For the cake, put the butter in a bowl (or use a stand mixer) and beat with an electric hand whisk until soft and light. Slowly add the sugar while you continue to whisk. Now add the eggs individually, beating thoroughly after each addition.
  3. In another bowl, sift the flour, semolina and baking powder together. Add the chopped almonds and mix well. Gradually add this mixture to the batter, beating continuously. Finally, add the vanilla and remaining orange juice.
  4. Lightly grease the cake tin with some of the melted butter. Place half a sheet of filo pastry in the bottom of the cake tin and brush it with melted butter. Add the remaining sheets of filo pastry around the tin, brushing each with melted butter and letting any excess filo overhang.
  5. Pour the cake mixture into the lined cake tin and draw the overhanging filo up and around it. Brush the filo with the remaining butter and bake the cake in the preheated oven for 45–50 minutes until it has risen and a skewer inserted in the middle comes out clean.
  6. Remove the cake from the oven and score it into rectangles or diamond shapes with a sharp knife. Prick the cake all over with a skewer, then spoon the cooled syrup over it. Decorate it with the orange zest and leave to cool before cutting out the scored shapes and serving.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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