Monday, 4 May 2009

REVANI (Turkish semolina cake with syrup)


For the syrup
  • 2 cups sugar
  • 3 cups water
  • 1 tbsp lemon juice
For the cake
  • 2 cups plain flour
  • 2 cups fine semolina
  • 2 tsp baking powder
  • 3 eggs, whisked
  • 2 cups caster sugar
  • 2 cups natural yogurt
  • 1/2 cup oil or melted butter
  • 1 tbsp orange rind
  • coconut or chopped nuts for decorating

1) First make the syrup. Bring water and sugar to boil then simmer for 15 minutes. Then add the lemon juice and set aside to cool.
2) Sieve the flour add baking powder and semolina, set aside.
3) Whisk sugar with the eggs until it is slightly foamy. Add yogurt, butter and whisk with an electric mixer or wire whisk.
4) Gently fold in the flour, semolina and orange zest.
5) Pour the mixture into a greased baking tin 34cm x 24cm and spread out evenly.
6) Bake the cake in pre heated oven 170 C  for 35- 40 minutes or until it is golden brown on top.
7) Let the cake rest for 5 minutes and then cut into squares or diamond shaped slices. Pour the cool syrup over the hot cake and let all the syrup soak into the cake.
8) Place the cake into the fridge for 2-4 hours. Serve chilled. Decorate with desiccated coconut or chopped nuts before serving. Also very good, served with whipped cream or ice cream.

NOTE : This cake is also nice, baked with added chopped almonds or pistachios.  Add 1/2 cup of nuts  to the ingredients, if you wish.


1 comment:

Jessica Trad said...

Thank you so much for this recipe. I tried it today at a Turkish shop and was hoping I'd find an easy recipe online to try and make it myself.