Revani is a traditional cake which is popular throughout the Middle East and the Mediterranean. It usually contains, flour, yogurt, eggs, sugar, baking powder and semolina. After baking, the cake is soaked in a light syrup before serving.
Semolina is a type of course flour made from durum wheat. Since revani is enjoyed in many countries, it has a numerous variations. Turkish revani uses semolina helping to give the cake its bright yellow appearance. Greek revani contains coconut in place of semolina. The Albanian variation also replaces the semolina, but with cornmeal or cornstarch and is usually cut into diamond shapes after baking.
Other variations include using an assortment of nuts like pistachios, almonds or coconuts toppings. The syrup can be made plain or flavored. The most popular flavoring is citrus such as orange and lemon or even grapefruit. Other flavors include vanilla, rose water and cinnamon. The amount of syrup varies as well. Some regions like light syrup while others prefer it drenching. In Greece this is known as a class of desserts called siropiasta or in syrup. Not all versions contain yogurt, though most do.
Origin & Cultural Significance
The origin of Revani is unknown and is a subject of debate. Revani is often compared to Basbousa with some agreeing they are the same while others dispute the are not. Basbousa is a semolina cake from Egypt. Unlike Revani, it does not contain eggs or any other type of flour besides semolina. Some believe that Revani came from Basbousa.
Revani Cake Recipe
Revani is a traditional cake which is popular throughout the Middle East and the Mediterranean. It usually contains, flour, yogurt, eggs, sugar, baking powder and semolina. After baking, the cake is soaked in a light syrup before serving.
Ingredients
Simple Syrup
- Granulated sugar – 2 cups
- Water – 2 cups
- Lemon – 1/2
Cake
- Large eggs room temperature – 3
- Granulated sugar – 2/3 cup
- Vanilla extract - 1 tsp
- Vegetable oil – 1/2cup
- Plain yogurt – 1 cup
- Semolina flour – 1 ¼ cup
- All purpose flour – 1 cup
- Baking powder – 2 ¼ tsp
- Salt – ¼ tsp
Topping (optional)
- Desiccated coconut unsweetened – ½ cup
- Pistachio, ground - ¼ cup
Instructions
- Place the sugar and water in a saucepan over medium high heat.
- Bring to a boil, then turn the heat to medium and simmer for 15 minutes.
- Turn the heat off and squeeze in the juice from the lemon
- Let the syrup cool completely.
- Preheat the oven to 350 degrees F
- Line a 9x13 baking pan with parchment paper.
- Beat the eggs and sugar in a large bowl using an electric mixer and a whisk for about 5 minutes until fluffy and light in color.
- Mix in the vanilla extract, vegetable oil and yogurt.
- Add the semolina flour, all purpose flour, baking powder and salt and mix to combine.
- Transfer the batter into the baking pan.
- Smooth the top and bang it a couple of times on the counter to release any extra air.
- Bake in the oven for 30 minutes, insert a toothpick into the cake and if it comes out clean, it's ready. Let the cake cool for 5 minutes.
- Slice it into 12 squares in the pan and pour the cold syrup all over the cake using a ladle.
- Let it sit at room temperature for 1 to 2 hours before serving. If desired, top with desiccated coconut and ground pistachio.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 423Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 48mgSodium: 186mgCarbohydrates: 69gFiber: 2gSugar: 46gProtein: 7g