Turkish Cake - Revani

Name: Turkish Cake - Revani - Safta P.
Ingredients: 4 eggs; 1 yogurt; 1 cup of oil; 1 cup of sugar; 1 packet of baking powder; 1 cup of fine semolina; 2; 3 cups of flour; 1 vanilla essence; 1 cup of cold milk; 1 packet of vanilla sugar; 30 g butter for greasing the pan; 400 ml milk + 1 packet of chocolate cream from the store or coconut. For the syrup: 2 large cups of water; 2; 3 cups of sugar (if you want it to be much sweeter). 1 orange (just the juice).

Dessert - Turkish Cake - Revani by Safta P. - Recipia

Turkish Revani cake is made from a simple batter with semolina, yogurt, and milk, then soaked in syrup while still hot. The syrup made with sugar and orange juice seeps well into the cake, keeping it soft and fragrant after cooling. It can be served plain, topped with coconut, or with a layer of store-bought chocolate cream. Quick Info Preparation time: not specified in the original recipe Baking time: about 45 minutes Cooling time: until the cake is completely cool; for the cream version, an additional 2-3 hours in the fridge Total time: about 3-4 hours for the cream version, not including preparation time Servings: the number depends on the size of the pieces Difficulty: easy to medium Recipe type: homemade syrup-soaked cake, with cream option For measuring, use the same cup and glass for all ingredients. The original recipe does not specify their capacity, so it is important to keep the same measure from start to finish. Ingredients For the base 4 eggs 1 yogurt 1 cup of oil 1 cup of sugar 1 packet of baking powder 1 cup of fine semolina 2-3 cups of flour 1 vanilla essence 1 cup of cold milk 1 packet of vanilla sugar 30 g of butter for greasing the pan For the syrup 2 large cups of water 2-3 cups of sugar, depending on how sweet you want the syrup Juice from 1 orange For cream, optional 400 ml of milk 1 packet of store-bought Cremeole chocolate cream For decoration, optional Coconut Preparation method 1. Prepare the syrup Put the sugar in a saucepan and let it caramelize over low heat. Be careful not to leave it too long on the heat, as it can burn and the syrup will have a bitter taste. When the sugar starts to caramelize, add the water and let the mixture boil. The water must be poured carefully, as the caramelized sugar can react strongly when it comes into contact with hot liquid. After the syrup has boiled, add the orange juice and let it cook a little longer. Remove the saucepan from the heat and let the syrup cool. It should not be hot when you pour it over the cake. The amount of sugar can be chosen according to taste. With 2 cups, the syrup will be less sweet, while with 3 cups the cake will have a sweeter and more pronounced soaked flavor. 2. Prepare the batter Beat the eggs with the sugar until the sugar dissolves well. Add the yogurt, oil, vanilla essence, and the cup of cold milk. Mix after each addition until the mixture becomes homogeneous. Then incorporate the flour, fine semolina, and vanilla sugar. Add the baking powder gradually and mix well to avoid lumps. Use 2-3 cups of flour, depending on the consistency of the mixture. The batter should be homogeneous and suitable for pouring into the pan. If necessary, add the flour gradually, not all at once, to check the texture of the batter. 3. Bake the cake Grease the baking dish with butter. Pour the batter into the dish and level it out. The oven should be preheated to 175-180 degrees. Bake the cake for about 45 minutes, until the surface turns a nice golden color. While the cake is baking, you can prepare the cream if you choose the cream version. After preparation, keep the cream in the fridge until the base is ready and cooled with syrup. 4. Prepare the cream, if using The cream is made from 400 ml of milk and one packet of Cremeole chocolate cream, following the instructions on the package. Once ready, refrigerate the cream. The cream is added only after the cake has completely cooled. If spread over a warm base, it may lose its consistency and become too soft. 5. Soak the cake Remove the cake from the oven and cut it immediately into pieces. Pour the cooled syrup over the warm cake. The base absorbs the syrup better while still hot. Pour the syrup gradually so that it reaches the entire surface. Once finished, cover the dish and let the cake cool completely. 6. Finish and serve For the cream version, spread the cold cream over the cooled cake and place the dish in the fridge for 2-3 hours. After this time, the cake can be served. If you prefer not to use cream, you can sprinkle coconut on top and serve the cake after it has cooled and absorbed the syrup. In this version, there is no need for the 2-3 hours of refrigeration indicated for the cream layer, although the cake can still be kept cool. Why I make the recipe often Revani is easy to prepare and does not require complicated techniques. The batter is mixed in a single bowl, and the most important part is pouring the syrup over the warm base. It can be made with or without cream, making it suitable for both a simple homemade cake and a more substantial dessert. The semolina and syrup give it a different texture from regular sponge cake. The orange version is fragrant without needing additional ingredients, and the coconut can be quickly added when you do not want to prepare the cream. Tips Use the same cup or glass for all measurements. It is more important to maintain proportions than to switch containers from one ingredient to another. Add flour gradually, as the recipe indicates a quantity of 2-3 cups. The exact amount can vary depending on the size of the cup and the consistency achieved after adding the yogurt and milk. The syrup should be allowed to cool before use, and the cake should be warm when soaked. This combination helps the base absorb the syrup without crumbling. Cut the cake immediately after removing it from the oven. Once it cools and absorbs the syrup, it will be harder to achieve the same clean cuts. Do not put the cream over the warm cake. Wait until the base is completely cool. Substitutions The chocolate cream can be omitted. In this case, the cake can be served with coconut on top. The sugar in the syrup can be used in a quantity of 2 or 3 cups. The choice depends on how sweet you want the dessert. For flavor, vanilla essence is used in the batter and orange juice in the syrup. The original recipe does not include other flavors or additional ingredients. Variations Revani can be prepared plain, just with syrup and coconut, or with a layer of chocolate cream. The main difference is the finishing at the end: the cream version needs to be cooled for another 2-3 hours, while the one without cream can be served after completely cooling. You can choose a less sweet syrup by using 2 cups of sugar, or a sweeter one by using 3 cups. The orange juice remains the same. Serving ideas Cut the cake into pieces after it has been soaked and cooled. For the cream version, serve the cold pieces directly from the fridge or after a few minutes at room temperature. Coconut is sprinkled on top of the version without cream. If you choose the chocolate cream, it is spread in an even layer over the base after complete cooling. Frequently asked questions Is the cake soaked while it's warm? Yes. After it is removed from the oven, it is immediately cut and the cooled syrup is poured over it. The warm base absorbs the syrup better. How long should it be kept in the fridge? For the cream version, the cake should be kept in the fridge for 2-3 hours after the cream has been spread on top. Before applying the cream, the base must be completely cool. Can I make Revani without cream? Yes. The cream is optional. You can serve the cake plain, with coconut on top, after it has cooled and absorbed the syrup. Why are 2-3 cups of flour used? The recipe indicates this variation because the texture of the batter can differ depending on the size of the cup and the consistency of the liquid ingredients. Flour is added gradually until the batter becomes homogeneous and can be poured into the pan. Can I use less sugar in the syrup? Yes. The recipe allows for using 2 cups of sugar for a less sweet syrup. For a sweeter cake, 3 cups can be used. Nutritional values The values below are estimates, as the recipe does not specify the capacity of the cup, the exact amount of flour, the number of servings, and the exact type of yogurt or cream used. For a piece of about 12 servings, the simple version without cream can reach approximately 300-380 calories. An estimated serving may contain 5-7 g of protein, 45-60 g of carbohydrates, and 10-15 g of fat. The version with chocolate cream may have approximately 350-450 calories per serving, depending on the amount of syrup absorbed and the nutritional values of the cream used. Carbohydrates mainly come from sugar, flour, semolina, and cream, while fats come from oil, eggs, butter, and chocolate cream. These values are indicative and do not replace a calculation based on exact weights and product labels used. Storage and reheating Keep the cake covered in the fridge, especially if you have added chocolate cream. The cream version is consumed cold and does not need reheating. The simple cake, with syrup and coconut, can also be kept in the fridge in a covered container. Reheating is not necessary and may affect the texture of the cream or the soaked base.

Preparation

To start, we prepare the syrup: we heat the sugar on low heat to caramelize it, then add water and let it come to a boil. Next, we pour in the orange juice and let it simmer before removing it from the heat to cool slightly. For the dough: Beat the eggs with the sugar until it melts, then add the yogurt, oil, and essence, and mix well with the glass of milk. Add the flour, semolina, and vanilla sugar, sprinkle in the baking powder, and mix very well. Grease a baking dish with butter, pour in the dough, level it off, and place it in the preheated oven at 175-180 degrees for 45 minutes until it turns a nice golden color. In the meantime, prepare the cream and refrigerate it until the cake is ready. If you want it with cream, remove the cake from the oven and cut it immediately, pouring the cooled syrup over it; the warm cake will absorb the syrup. Cover it and let it cool completely, then pour the cream from the fridge and refrigerate for 2-3 hours before serving. Alternatively, if you prefer it only with coconut (without cream on top), you can serve it that way. Enjoy your meal! Use the same glass and cup for measuring the ingredients.

Turkish Cake - Revani

Preparation

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