How to make
The milk for the topping is heated along with the sugar and vanilla and set aside to cool.
Beat the eggs along with the sugar.
Add the milk and oil.
The flour is sifted with the baking powder and added to the eggs. Next up are the semolina and the vanilla.
The mixture is stirred, until it becomes homogeneous. Pour it into a 8x12″ (20x30 cm) baking pan.
Bake in a preheated oven at 360°F (180°C) for 30-35 minutes.
Once the revani is baked, it is pierced with a wooden skewer and poured with the cold milk topping.
Let it cool for a few hours and then cut it into squares.
Optionally, the greek revani cake can be served with whipped cream, a scoop of ice cream or fresh fruit.
