Semolina is just another staple ingredient in Turkish desserts. We use it in sweets like sekerpare, semolina halva and tulumba dessert.
And revani is one of these sweets with semolina. If you love syrup soaked desserts like world-wide famous kunafa or walnut baklava, you should give this cake a try. It is waaaay easier to make!
What takes this cake to a whole new level is the addition of the sugar syrup. It adds a ton of delicious sweet lemon flavor and changes the texture from dry and dense, to soft and juicy. This recipe is a must-try – you won’t regret it!
For the syrup:
• 2 cup water
• 2 cup sugar
• ½ lemon, squeezed
For the cake:
• 1 cup semolina
• ½ cup flour
• 2 teaspoon baking powder
• 3 eggs
• ½ cup sugar
• 1 cup yogurt
• 1 cup olive oil
For garnish:
• 1 tablespoon desiccated coconut
For the syrup:
• Put sugar and water in a pot and bring it to boil. Reduce the heat to the low once it boils and let it simmer until it thickens a bit, for about 20 minutes. Once it thickens, add in lemon juice and let it simmer for another 2 minutes. Let it cool. Meanwhile, make the cake.
For the cake:
• Butter the bottom and the edges of a round baking pan. Put it aside.
• Preheat the oven to 350F/180C.
• In a large bowl, combine semolina, flour and baking powder.
• In another bowl, using an electric mixer, whisk together the eggs and sugar until creamy and fluffy. Add in yogurt and oil, mix well
• Now add in the dry ingredients and mix right until everything is combined.
• Pour the mixture into the prepared baking pan and bake until golden, for about 30 minutes. Make a toothpick test and if it comes out clean, remove the cake from the oven.
• Slice it in diamonds or squares.
To Assemble:
• Pour the syrup over the warm cake. Let it absorb the syrup and cool completely before serving.
• Sprinkle desiccated coconut or powdered pistachio and serve.
NOTES
• Make the syrup first so that it cools while you are making the cake.
• Pour cooled syrup over warm cake to get the best result.
• It’s important to slice the cake before pouring the syrup over it. This helps the cake absorb the syrup better.
• You can use a wooden skewer or a spaghetti to poke the cake before pouring the syrup on it.
• Let it absorb the syrup before serving. Serving it after at least an hour would be best
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