Servings
Font
Back
0 from 6 votes

Revani

Known as basbousa in the Middle East, and harissa hloua in the Maghreb, revani is a citrus-flavored semolina and yogurt cake from Greece.

Prep Time
30 mins
Cook Time
30 mins
Resting Time
15 mins
Total Time
1 hr 5 mins
Servings: 8 people
Calories: 811 kcal
Course: Dessert
Cuisine: Greek

Ingredients

For the batter
  • 2½ cups fine durum wheat semolina
  • ½ cup flour , sifted
  • 6 eggs
  • 1¼ cup ground almonds
  • ⅓ cup caster sugar
  • ½ cup melted butter , cooled
  • 1½ cups PLAIN yogurt
  • 2 sachets baking powder
  • Zest of 1 large orange
  • Pinch salt
For the topping
  • 1 cup pistachios (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 of a lemon
  • 1 cinnamon stick
For the cake tin
  • 2 tablespoons butter
  • 1 tablespoon flour
Equipment
  • Stand mixer

Instructions

    Cup of Yum
  1. First, prepare the syrup because it will have to be cold to be able to soak the hot cake.
Syrup
    Cup of Yum
  1. 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.
  2. Lower the heat, and simmer the syrup over a low heat for 15 minutes.
Batter
  1. In the bowl of a food processor, using the whisk attachment, whisk the eggs while gradually incorporating the sugar.
  2. 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.
  3. Using the beater attachment, mix everything together on low speed.
  4. 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.
  5. Let the batter rest in the refrigerator for 15 minutes. While the batter is resting, preheat the oven to 350 F (180°C).
  6. Bake for 35 to 40 minutes, or until the cake is golden brown.
Finishing
  1. 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.
  2. With the cake still in the tin, using a tablespoon, very gradually drizzle the hot revani with all the cooled syrup.
  3. Distribute the syrup evenly over the entire surface, waiting until each spoonful has been absorbed before adding the next.
  4. Sprinkle generously with pistachios, crushed almonds, or grated coconut. Let cool completely before unmolding and cutting into square or diamond shaped pieces.