Revani (Almond Cake in Honey Syrup) – a delicious recipe with butter, margarine, caster sugar, eggs, ground almonds, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream the butter and the sugar together until soft and creamy.
2
Beat the eggs into the mixture, then add the ground almonds, cinnamon and semolina.
3
Line an 18x28- cm.
4
Swiss/jelly roll tin with greased paper, allowing the paper to stand about 1-inch higher than the tin.
5
Spread the mixture in the tin, decorate with the split almonds, and bake for about 1 hour.
6
(180C / Gas 4 / 350F).
7
Prepare the syrup: Dissolve sugar and water in a pan and then add the lemon juice and bring to the boil.
8
Simmer for about 5 minutes until reduced slightly.
9
You can add lemon zest if you wish or even a cinnamon stick.
10
Some people add orange zest too.
11
Remove the pan from the heat and allow to cool slightly.
12
Cut the cake into squares and then pour over the syrup.
13
Serve when cooled... if it lasts that long!
14
!
1038
kcal
Calories
54
g
Fat
126
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 4 oz. butter, margarine, 8 oz. caster sugar, 4 eggs lightly beaten, and more.
Yes, Revani (Almond Cake in Honey Syrup) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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