Revani – semolina cake in syrup

Name: Revani – semolina cake in syrup
Total time: 60 min
Yield: 12
Cuisine: Turkish
Ingredients: 4 fresh eggs, 150 g sugar; 200 g durum semolina, 100 g flour, 1 sachet baking powder; 150 g yoghurt, 100 ml oil; Zest of 1 lemon; Syrup: 400 g sugar, 450 ml water, juice of ½ lemon; Desiccated coconut or pistachios

Revani is the cake every Turkish family bakes for Bayram: a light semolina batter is soaked with cold lemon syrup after baking. Moist, sweet, sprinkled with coconut.

Time: 60 minServings: 12Difficulty: easy

Method

For the syrup boil sugar and water for 10 minutes, add lemon juice and cool completely.
Beat eggs and sugar for 5 minutes until pale, stir in yoghurt, oil and lemon zest.
Fold in semolina, flour and baking powder and pour into a greased tin (about 25 × 35 cm).
Bake at 175 °C for 30–35 minutes until golden.
Cut the hot cake into diamonds, pour over the cold syrup, leave for 2 hours and sprinkle with coconut or pistachios.

Tip from the storeFresh eggs and fine semolina (irmik) from our shelf – the syrup must be cold and the cake hot for it to soak in perfectly.

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