Description
Revani Cake is a Mediterranean dessert made with semolina, soaked in a fragrant lemon-infused syrup, and topped with coconut flakes and pistachios. Perfect for any occasion!
Ingredients
For the syrup:
1 cup granulated sugar
1 ½ cups water
1 teaspoon vanilla extract
Juice of one lime
½ cup honey
For the cake:
4 large eggs (at room temperature)
½ cup (100g) granulated sugar
¼ cup (55g) butter, melted
1 teaspoon vanilla extract
¾ cup (125g) fine semolina flour
¾ cup (100g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
For garnish:
½ cup shredded sweetened coconut
½ cup ground pistachios
Instructions
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Make the syrup: Combine sugar, water, vanilla extract, lime juice, and honey in a saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Let it cool.
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Make the cake: Preheat the oven to 350°F (175°C). Beat eggs and sugar on high speed for 4-5 minutes until fluffy. Add melted butter and vanilla extract and mix well.
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Fold in the semolina flour, all-purpose flour, baking powder, and salt. Carefully mix to avoid deflating the batter.
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Pour the batter into a greased 9×9-inch baking pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
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Soak the cake: After baking, poke the cake with a toothpick and pour the cooled syrup evenly over the cake. Let it rest for 1-2 hours to absorb the syrup.
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Serve: Invert the cake onto a platter and garnish with shredded coconut and ground pistachios. Slice and serve!
Notes
Flavor Add-ins: Add almond extract or citrus zest to the cake batter for extra flavor.
Nutty Topping: You can use almonds or walnuts in place of pistachios for topping.
Vegan Option: Substitute eggs with a flax egg and use plant-based butter.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert Mediterranean Desserts
- Method: Baking
- Cuisine: Mediterranean
