My Yiayia’s Savaren

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My Yiayia’s Savaren

Light, unleavened almond-orange syrup-infused cake
Prep Time 1 hour 20 minutes
Cook Time 1 day 30 minutes
Syrup Time 15 minutes
Total Time 1 day 2 hours 5 minutes
Course Dessert
Cuisine American, Greek
Servings 6 people

Equipment

  • 1 12"x7" pan

Ingredients
  

Syrup

  • 2 c. sugar
  • 3 c. water

Cake

  • 6 egg whites
  • ¾ c. farina
  • ½ c. breadcrumbs
  • 2 oz. almond meal or ½ c.
  • 6 egg yolks
  • ¾ c. sugar
  • 2 oz. fresh orange juice or ¼ c.
  • ½ orange, grated rind only

Instructions
 

Syrup

  • Heat sugar and water on stovetop until sugar dissolves and syrup thickens (about 15 mins).  Cool syrup slightly and refrigerate.

Cake

  • Grease a 12”x7” pan and set aside
  • Preheat oven to 325˚F
  • Beat egg whites until stiff, but not dry; set aside. 
  • Mix farina, breadcrumbs, and almond meal together and set aside. 
  • Beat egg yolks, gradually adding sugar, until light and creamy; add orange juice and rind, then mix. Gently, alternate stirring egg whites and dry ingredients into egg yolk mixture. 
  • Pour mixture into greased pan and bake for 30 mins. (or until toothpick inserted in center comes out clean)
  • While it is still hot, prick the top of the cake all over, and pour the cold syrup onto the hot cake. 
  • Let cool, then cut; diamond shapes are traditional.

Video

Notes

recipe notes here
Keyword Cake, Orange Juice, Savaren, Syrup, Yiayia’s