Revani with a Twist

Ingredients

• 1 cup (200g) semolina 1 cup (200g) semolina
• 1/2 cup (50g) almond flour 1/2 cup (50g) almond flour
• 1 cup (200g) sugar 1 cup (200g) sugar
• 4 eggs 4 eggs
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• Syrup: Syrup:
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) sugar 1 cup (200g) sugar
• Juice of 1 lemon Juice of 1 lemon
• 1 tablespoon rosewater 1 tablespoon rosewater

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 43g, 26g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking dish.
2. 2.
   In a large bowl, whisk together the semolina, almond flour, sugar, and baking powder.
3. 3.
   In a separate bowl, beat the eggs until light and fluffy. Add the yogurt, vegetable oil, vanilla extract, and lemon zest. Mix well.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. 5.
   Pour the batter into the greased baking dish and smooth the top.
6. 6.
   Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
7. 7.
   While the cake is baking, prepare the syrup. In a saucepan, combine the water, sugar, lemon juice, and rosewater. Bring to a boil, then reduce the heat and simmer for 10 minutes.
8. 8.
   Once the cake is out of the oven, immediately pour the hot syrup over the hot cake, allowing it to soak in.
9. 9.
   Let the cake cool completely in the baking dish before cutting into squares or diamond shapes.
10. 10.
    Serve the Revani at room temperature or chilled, garnished with crushed pistachios or almonds.

Treat your ingredients with care...

• Semolina — Make sure to use fine semolina flour for the best texture in the cake.
• Almond flour — If you don't have almond flour, you can substitute it with an equal amount of all-purpose flour.
• Rosewater — Adjust the amount of rosewater according to your preference for floral flavors. Start with a smaller amount and add more if desired.
• Lemon zest — Use organic lemons for the zest to avoid any bitterness from pesticides.

Tips & Tricks

• For an extra moist cake, poke small holes in the cake with a toothpick before pouring the syrup.
• Allow the cake to cool completely before cutting to ensure it holds its shape.
• Serve the Revani with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
• Experiment with different citrus flavors by using orange or grapefruit zest in the cake batter.
• If you prefer a less sweet cake, reduce the amount of sugar in the syrup.

Serving advice

Serve the Revani as a delightful dessert after a Turkish-inspired meal. It pairs wonderfully with a cup of Turkish tea or coffee.

Presentation advice

To enhance the presentation, dust the top of the Revani with powdered sugar before serving. Garnish each slice with a sprinkle of crushed pistachios or almonds for an added touch of elegance.