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Revani                                                                    Revani
Semolina cake with coconut and syrup

Revani (reh-vah-nee) is a semolina sponge cake that is soaked in syrup. It is found in the Eastern Mediterranean cuisines and the name alters from basbousa on Arabic, to revani in Turkey, Greece and Balkan countries.

It actually is a cake in syrup usually flavored with lemon or orange zest. It belongs to the category of easy desserts. It is easy to bake, and the syrup is helping the cake to stay moist and fresh longer compared to simple cakes.

This recipe is presenting revani with coconut and lemon syrup.


the cup used for measuring is a 200ml cup

for the cake:

4 eggs

1 cup white sugar

1 cup sunflower seed oil

1 cup fresh milk

1 cup all purpose flour

1 cup semolina fine

1 cup dessicated coconut

1 teaspoon baking powder

the skin of 1 lemon

for the syrup:

2 cups water

2 cups white sugar

the skin of one lemon

Step one: Bake the cake first. Preheat the oven on 180 degrees Celsius or 350 degrees Fahrenheit. Put eggs and sugar in a large bowl and beat well on low speed until smooth. Then add rest of ingredients gradually while mixer is working.
Oil a round baking pan with 30 cm diameter. Pour the batter inside and bake for 45 minutes, until the color is golden brown.
Leave the cake to get cold and then cut into squares.

Step two: Prepare the syrup. Put water and sugar in a pan. Choose a biological lemon, or unwaxed, wash it well, dry it and peel of the skin. Put lemon skin in the pan and bring water to boil. Let the syrup boil for 4 minutes, take it from the heat and leave until it gets warm, not hot.

Step three: Pour the warm syrup on a cold cake. Leave the cake to absorb the syrup and serve it. You can sprinkle more dessicated coconut on the top if you like.


Poppy Seed Revani

Poppy Seed Revani

Poppy seed Revani

Revani is a sponge cake with syrup that makes it moist and very sweet.

During the summer days I prefer baking this desert because poppy seed I add inside makes it so crunchy and different from other revani recipes. Also the sugar amount in the syrup recipe is reduced and it is not that sweet. Keep it in the refrigerator and serve it with a ball of ice cream or a cup of ice coffee.
As poppy seeds are less allergenic than nuts I prefer them in my sponge cakes, muffins, on top of buns, breads.


Poppy seed Cake:

4 eggs

22 tablespoons sugar

22 tablespoons milk

22 tablespoons sunflower seed oil

22 tablespoons all purpose flour

1 teaspoon baking powder

100 gr. poppy seed, whole


(measured with 200ml cup)

1 and a half cups sugar

2 cups water

Add the baking powder to the flour and sieve.

Place the eggs and the sugar in a bowl and mix for 5 minutes or until sugar melts. Gradually add milk, oil and flour while mixing. Add the poppy seed. When all ingredients are used, turn of the mixer.

Pour it in an oiled  28 cm. diameter cake pan and bake in preheated oven on 200 degrees Celsius for 45 to 50 minutes.

Cook the syrup while the cake is in the oven. Place the water and the sugar in a small sauce pan, bring it to a boil and simmer for 5 minutes. You will need a lukewarm syrup for this revani.

Take the cake out and let it cool until it is tepid. Cut the cake on cubes and slowly pour the syrup on the cake using a ladle. Let it rest until all syrup is absorbed.

You can eat this revani on room temperature, or keep it in the refrigerator and enjoy it cold during the summer.

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