Revani (Semolina & Syrup Cake)
Revani. Meliz, do you cook desserts? Probably a question I get asked as much as “what is pul biber?” “Have you got a cookbook” and “where can I get red pepper paste from?” The thing is, I do cook desserts, but I’m definitely more of a savoury fan (hide the family bag of crisps, PURLEEAASSSE!).
The irony is, when I do go for a dessert, I always go for a sweet and syrupy Middle Eastern one over any other, like this one here, which is called Revani. There are many variations of it, sometimes called Basbousa or Şamali (which my mum makes the BEST, most beautiful version of), sometimes with coconut, sometimes without, some have nuts in them, some don’t, some are flavoured with rose water, some with orange blossom, and some with fresh orange and others with lemon or neither.
The combinations are not limited, and often depends on the country, region, village or even family it comes from. This is one based on my mum’s recipe (with added flour (which changes it from being Şamali to revani) orange zest and juice).
It’s syrupy and squishy, yet crumbly and textured (because of the coarse semolina), with subtle hints of rose water and cinnamon. Try not to choke on your afternoon coffee when you see the sugar content; this recipe serves 18-20, so it’s all proportionate (she says!). I’ve served this delicious dessert at my supper clubs with homemade ice cream, honey baked peaches, a toasted nutty baklava crumb, and it’s an absolute delight. Enjoy.
INGREDIENTS
For the Syrup
600ml cold water
450g granulated sugar
1 large cinnamon stick
2 tbsp rose water or orange blossom water
1 whole orange - use juice of half an orange + the orange peel then cut the other half into slices
For the Cake
3 large eggs
125g granulated sugar
150ml vegetable / light olive oil (you can use a combination of both)
225g thick natural yoghurt
Juice of half an orange
1 tsp grated orange zest
1/2 tsp vanilla bean paste
1/2 tsp ground cinnamon
200g coarse semolina
70g plain flour
1 tsp baking powder
20g poppy seeds
Crushed pistachios to serve
METHOD
Preheat oven to 180C and grease a deep, 22 x 32 cm baking tin.
Make the syrup so that it can cool down. Mix together the water and sugar in a saucepan with the cinnamon and rose water / orange blossom.
Keep stirring and bring the syrup to boil, then turn down heat, and add the orange slices, so that it simmers gently for about 10 mins. Remove the orange slices from the pan and to a plate to cool, then turn off the heat, add the juice of 1/2 orange and stir. Leave to one side.
In a large bowl, whisk together the eggs and sugar quite vigorously until sugar dissolves well. Add the oil, orange zest and vanilla and yogurt and whisk for several minutes more.
Add 1 the ground cinnamon, semolina, self-raising flour and baking powder and mix until really smooth.
Pour revani mixture into the greased baking tray (I just use a little sunflower oil on kitchen paper).
Bake for 30-40 mins on bottom shelf until nicely browned (toothpick should come out clean). Take pan out of oven and leave for 5 mins or so.
Cut cake into around 18-22 rectangular / square pcs as per my pic then using a ladle, carefully pour syrup all over the cake.
The cake will look like it’s drowning in the syrup but that’s absolutely fine. Allow to cool, cover with foil and put in fridge (preferably overnight).
Sprinkle with crushed pistachios, rose petals and the orange lemon slices before serving
