Revani
Moist semolina cake soaked in lemon or orange-scented syrup, often served with kaymak or ice cream in upscale versions.
9 ingredients
9 steps
Ingredients
- 1Semolina (1 cup, fine)
- 2Flour (1/2 cup)
- 3Sugar (3/4 cup)
- 4Eggs (3 large)
- 5Yogurt (1/2 cup)
- 6Butter (100g, melted)
- 7Baking powder (1 tsp)
- 8Lemon zest (1 tbsp)
- 9Syrup: sugar (2 cups), water (2 cups), lemon juice (2 tbsp), lemon zest (1 strip)
Instructions
- 1Preheat oven to 180°C. Grease a rectangular baking tin.
- 2Beat eggs and sugar until pale and fluffy.
- 3Add yogurt, melted butter, and lemon zest. Mix well.
- 4Fold in semolina, flour, and baking powder until smooth.
- 5Pour into tin and bake 25–30 minutes until golden and a skewer comes out clean.
- 6While cake bakes, make syrup: boil sugar, water, lemon juice, and zest for 10 minutes.
- 7Pour hot syrup evenly over the hot cake immediately after removing from oven.
- 8Allow to cool completely and absorb all syrup.
- 9Cut into squares, garnish with shredded coconut or pistachios, serve with kaymak or ice cream.