Revani Macedonian Syrup Cake
Indulge in the sweet, citrus-kissed delight of Revani Macedonian Syrup Cake, a traditional Mediterranean dessert that’s irresistibly moist and rich. Made with a base of nutty semolina and tangy yogurt, this cake achieves a unique texture that pairs wonderfully with its signature lemon-infused syrup. Baked to golden perfection and then soaked in a luscious syrup made with sugar, water, and fresh lemon juice, each bite bursts with zesty sweetness and aromatic warmth. Simple yet elegant, this dessert is perfect for gatherings or as an everyday treat. Serve it with a sprinkle of shredded coconut or chopped nuts for an added layer of texture and flavor. Ready in just one hour, this easy-to-make recipe is a must-try for anyone who loves Mediterranean desserts. Keywords: Revani Macedonian Syrup Cake, semolina cake, lemon syrup cake, Mediterranean dessert, traditional dessert recipe.
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Recipe Information
Ingredients
- 200 g Semolina
- 50 g All-purpose flour
- 200 g Sugar
- 100 ml Vegetable oil
- 200 ml Plain yogurt
- 3 Eggs
- 10 g Baking powder
- 1 tsp Vanilla extract
- 1 tsp Lemon zest
- 500 ml Water
- 300 g Sugar (for syrup)
- 2 tbsp Lemon juice
Instructions
Preheat your oven to 180°C (350°F) and grease a 9x13 inch baking dish.
In a large mixing bowl, combine the semolina, flour, sugar, and baking powder. Mix well to ensure an even distribution of ingredients.
In a separate bowl, whisk together the eggs, vegetable oil, yogurt, vanilla extract, and lemon zest until the mixture is smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until a thick batter forms.
Pour the batter into the prepared baking dish and smooth the top with a spatula to ensure an even layer.
Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the syrup. In a saucepan, combine the water, sugar, and lemon juice. Bring to a boil over medium heat, then reduce the heat and simmer for 10 minutes until slightly thickened.
Allow the syrup to cool slightly. Once the cake is out of the oven and still warm, cut it into diamond or square shapes and slowly pour the syrup over the cake, ensuring it is evenly absorbed.
Let the cake rest for at least 1-2 hours to fully soak up the syrup before serving. Garnish with grated coconut or chopped nuts if desired.
Nutrition Facts
Calories |
4000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 56.9 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 1358 mg | 59% | |
| Total Carbohydrate | 706.5 g | 257% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 516.5 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 547 mg | 42% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1174 mg | 25% | |
*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.
