![Revani with a Twist](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/revani-with-a-twist--c2c7f288-6e0e-4b22-acb6-361738b57fbc.png)
Recipe
Revani with a Twist
Deliciously Moist Turkish Semolina Cake
4.5 out of 5
Indulge in the delightful flavors of Turkish cuisine with this mouthwatering recipe for Revani. This traditional Turkish semolina cake is infused with aromatic syrup, resulting in a moist and fragrant dessert that will transport you to the vibrant streets of Istanbul.
Metadata
Preparation time
20 minutes
Cooking time
35 minutes
Total time
55 minutes
Yields
8 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Nut-free (if pistachios are omitted), Soy-free, Halal, Kosher
Allergens
Eggs, Dairy (yogurt), Nuts (if pistachios are included)
Not suitable for
Gluten-free (contains semolina)
Ingredients
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1 cup (200g) semolina 1 cup (200g) semolina
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1/2 cup (50g) almond flour 1/2 cup (50g) almond flour
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1 cup (200g) sugar 1 cup (200g) sugar
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4 eggs 4 eggs
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1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
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1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
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1 teaspoon baking powder 1 teaspoon baking powder
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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Zest of 1 lemon Zest of 1 lemon
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Syrup: Syrup:
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1 cup (240ml) water 1 cup (240ml) water
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1 cup (200g) sugar 1 cup (200g) sugar
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Juice of 1 lemon Juice of 1 lemon
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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
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1.Preheat the oven to 180°C (350°F) and grease a baking dish.
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2.In a large bowl, whisk together the semolina, almond flour, sugar, and baking powder.
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3.In a separate bowl, beat the eggs until light and fluffy. Add the yogurt, vegetable oil, vanilla extract, and lemon zest. Mix well.
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4.Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
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5.Pour the batter into the greased baking dish and smooth the top.
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6.Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
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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.
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8.Once the cake is out of the oven, immediately pour the hot syrup over the hot cake, allowing it to soak in.
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9.Let the cake cool completely in the baking dish before cutting into squares or diamond shapes.
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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.
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