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The Revani Cake

Heba Abo Elkheir 0 Comments
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The Revani Cake

Prep Time 15 min Cook Time 35 min Rest Time 15 min Total Time 1 hr 5 mins

Description

Discover the secrets to baking the perfect Revani cake – an incredibly light, fluffy, and moist semolina cake that's subtly sweet and melts in your mouth. This recipe ensures an ideal texture every time!

Ingredients

⇵

For the Revani Cake

For the Syrup (Sharbat)

Instructions

Prepare the Syrup (Sharbat)

  1. In a saucepan, combine sugar, water, and lemon slices.
  2. Stir gently from the center of the pot until the sugar begins to dissolve. Once it starts dissolving, stop stirring.
  3. Bring the mixture to a boil over high heat.
  4. Once it reaches a rolling boil, reduce the heat to low and let it simmer for exactly seven minutes.
  5. Set aside the syrup to cool slightly; it should be warm when poured over the cake.

Prepare the Revani Cake

  1. Preheat your oven to 175°C. Lightly grease a 30x30 cm baking pan with a touch of ghee or butter.
  2. In a large mixing bowl, combine eggs, sugar, and vanilla.
  3. Whip on the highest speed for five minutes until the mixture becomes creamy, light in color, and doubles in volume.
  4. Stop whipping and add yogurt.
  5. Restart whipping and gradually pour in oil while continuing to whisk.
  6. Add the lemon juice.
  7. In a separate bowl, whisk together the dry ingredients: flour, semolina, and baking powder.
  8. Gradually add the dry ingredients to the wet mixture. Mix on low speed for the last time, just until all ingredients are combined. Stop mixing immediately to avoid overmixing.
  9. Gently fold the batter from the bottom up with a spatula to ensure everything is evenly incorporated without deflating the air.
  10. Pour the batter into the prepared 30x30 cm baking pan.
  11. Bake in the preheated oven on the middle rack for exactly 35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  12. Once the Revani is out of the oven, let it rest for three minutes.
  13. Then, pour the warm syrup evenly over the hot cake. The cake will absorb the syrup beautifully.
  14. You can garnish with a light sprinkle of shredded coconut or crushed nuts, or serve it plain.

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