Revani
Delight your taste buds with the irresistible charm of Revani, a traditional Mediterranean semolina cake soaked in fragrant lemon syrup. This dessert features a moist, tender texture achieved by combining fine semolina, yogurt, and a touch of vanilla, while the zesty syrup infuses every bite with a refreshing citrus brightness. Easy to prepare and baked to golden perfection, Revani offers the perfect balance of sweetness and acidity, making it a standout addition to any gathering. Garnish with shredded coconut or crushed pistachios for an elegant finish, and serve this syrupy delight at room temperature to impress family and friends alike. Ideal for lovers of Mediterranean desserts, Revani is your go-to recipe for a crowd-pleasing treat with a gourmet twist.
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Recipe Information
Ingredients
- 3 eggs
- 200 grams granulated sugar
- 150 grams plain yogurt
- 100 milliliters vegetable oil
- 200 grams fine semolina
- 50 grams all-purpose flour
- 10 grams baking powder
- 1 teaspoon vanilla extract
- 10 grams unsalted butter
- 400 milliliters water
- 300 grams granulated sugar (for syrup)
- 2 tablespoons lemon juice
- 0.5 teaspoons lemon zest
- 30 grams optional grated coconut or chopped pistachios (for garnish)
Instructions
Preheat your oven to 180°C (350°F). Grease a rectangular baking dish with the unsalted butter and set it aside.
In a large bowl, whisk together the eggs and granulated sugar until pale and fluffy.
Add the yogurt, vegetable oil, and vanilla extract to the bowl. Mix well until fully incorporated.
In a separate bowl, combine the semolina, all-purpose flour, and baking powder. Gradually add the dry mixture to the wet mixture, stirring gently until a smooth batter forms.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the syrup. In a medium-sized pot, combine 400 milliliters of water and 300 grams of granulated sugar. Boil over medium heat, stirring occasionally, until the sugar has dissolved.
Add the lemon juice and lemon zest to the syrup, then simmer for an additional 5 minutes before removing it from the heat. Allow the syrup to cool slightly.
Once the cake has finished baking, remove it from the oven and let it cool for 5 minutes. Using a sharp knife, cut the cake into square or diamond-shaped pieces.
Pour the warm syrup evenly over the cake, making sure to soak every part. Allow the cake to absorb the syrup completely (about 1 hour).
Before serving, optionally garnish with grated coconut or chopped pistachios. Serve at room temperature and enjoy!
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 190 mg | 8% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 64.0 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 144 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
