|Nutritional Guidelines (per serving)|
|Servings: 12 to 15 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 61g||22%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Revani (reh-vah-NEE') is a classic dessert that has been present in Turkish cuisine since the Ottoman period. It's said to have been given its name when the Ottomans conquered the city of Yerevan in what is today Armenia.
Revani is one of the most common desserts in Turkish cuisine that's served both at home and in restaurants. It is a simple dessert made with a single layer of soft, yellow semolina sponge cake steeped in lots of light syrup.
Different versions of revani exist in many cuisines throughout the eastern Mediterranean, including Greece, Egypt, and Jordan to name a few. Try this easy recipe and experiment with different flavorings to make authentic Turkish revani at home.
- For The Syrup:
- 3 cups sugar
- 3 cups water
- Juice of 1/2 lemon
- For The Cake:
- 3 eggs
- 1/2 cup sugar
- 3/4 cup vegetable oil
- Zest of 1 lemon
- 1 tsp. vanilla
- 1 cup plain yogurt
- 3 tbsp. flour
- 1 cup uncooked semolina
- 1/4 cup finely ground hazelnuts
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- Coconut flakes and ground nuts for garnish
Preheat the oven to 350 F (175 C). Grease a 9 x13 baking pan.
Before you start making the cake, prepare the syrup to give it time to cool down. Begin by mixing the sugar and water in a medium saucepan. Turn the heat on high and bring the mixture to a boil while continuously stirring it.
Once it boils, reduce the heat to low and let the syrup boil gently for about 10 minutes with the cover off. Add the lemon juice toward the end. Turn off the heat and let the syrup cool down while you make the rest of the recipe.
In a large mixing bowl, whisk together the eggs and sugar--whisk the mixture briskly for several minutes until the sugar dissolves. The more you whisk, the better your revani will turn out.
Add the oil, lemon zest, vanilla and yogurt and whisk for several minutes more.
Add the dry ingredients and mix together well until you have a smooth batter.
Pour the batter into the greased baking pan. Bake until the top is nicely browned and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Once you remove the pan from the oven, let it rest for about 5 minutes.
Cut the cake into portion-sized squares or rectangles while still in the pan.
Using a large spoon, slowly drizzle all of the cooled syrup over the cake and let it soak in. Cover the cake with foil and refrigerate it for several hours.
Before serving, garnish each square of cake with a pinch of coconut and ground nuts.