Revani
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4 reviews
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Revani
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Known as basbousa in the Middle East, and harissa hloua in the Maghreb, revani is a citrus-flavored semolina and yogurt cake from Greece.
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Ingredients
For the batter
- 2½ cups fine durum wheat semolina
- ½ cup flour , sifted
- 6 egg
- 1¼ cup ground almonds
- ⅓ cup caster sugar
- ½ cup butter cooled, melted
- 1½ cups PLAIN yogurt
- 2 achets baking powder
- Zest orange quantity 1 large
- Pinch salt
For the topping
- 1 cup pistachio or roasted and crushed almonds, or ½ cup desiccated coconut
For the syrup
- 2½ cups water
- 1¾ cup caster sugar
- ¼ cup lemon juice
- Zest lemon quantity of one
- 1 cinnamon stick
For the cake tin
- 2 tablespoons butter
- 1 tablespoon flour
Equipment
- Stand mixer
Instructions
- First, prepare the syrup because it will have to be cold to be able to soak the hot cake.
Syrup
- Pour the water, sugar, cinnamon stick, lemon zest, and lemon juice into a non-stick saucepan over a high heat, and bring to a boil.
- Lower the heat, and simmer the syrup over a low heat for 15 minutes.
Batter
- In the bowl of a food processor, using the whisk attachment, whisk the eggs while gradually incorporating the sugar.
- In a separate bowl, combine the semolina, flour, ground almonds, caster sugar, salt, and baking powder. Add melted butter, orange zest, and yogurt. Mix well, and add to the whisked eggs.
- Using the beater attachment, mix everything together on low speed.
- Butter and flour a rectangular cake tin with a removable base (approximately 9½ x 12 x 2½ inches / 24 x 30 x 6 cm), and pour in the batter.
- Let the batter rest in the refrigerator for 15 minutes. While the batter is resting, preheat the oven to 350 F (180°C).
- Bake for 35 to 40 minutes, or until the cake is golden brown.
Finishing
- As soon as it comes out of the oven, using a thin skewer, poke holes in the cake so that the syrup can be well absorbed.
- With the cake still in the tin, using a tablespoon, very gradually drizzle the hot revani with all the cooled syrup.
- Distribute the syrup evenly over the entire surface, waiting until each spoonful has been absorbed before adding the next.
- Sprinkle generously with pistachios, crushed almonds, or grated coconut. Let cool completely before unmolding and cutting into square or diamond shaped pieces.
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Overall Rating
4
4 reviews
Good
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