Revani – Semolina and Coconut Cake
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 12
I invite you to discover a cake that brings not only exceptional flavor but also a rich tradition: Revani. This delicacy, made from semolina and soaked in a sweet syrup, is beloved in many corners of the world. You might not know this, but Revani was originally created to celebrate special occasions, and today it is a common dessert at festive tables. Let’s embark on our culinary journey!
Ingredients for Revani
- 3 eggs
- 1 cup (240 ml) semolina
- 1 cup (240 ml) flour
- 1 cup (240 ml) yogurt
- 1 cup (240 ml) oil (preferably sunflower or olive oil)
- 1 packet baking powder (about 10 g)
- 1 teaspoon vanilla extract
- 1 packet vanilla sugar
- Zest of one lemon
- A pinch of salt
For the syrup:
- 3 cups (720 g) sugar
- 2 cups (480 ml) water
- Zest of one lemon
Decoration:
- Generous shredded coconut
Preparation Steps
1. Prepare the syrup: Start by making the syrup, as it needs to be hot when poured over the cake. In a saucepan, combine water, sugar, and lemon zest. Place over medium heat and stir until the sugar completely dissolves. Let it boil for about 10 minutes, then remove from heat and allow it to cool slightly.
2. Prepare the batter: In a large bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the vanilla sugar while continuing to mix until you achieve a firm meringue. It’s crucial not to let the egg whites deflate, so fold gently.
3. Adding wet ingredients: To the meringue, add the oil, yogurt, vanilla extract, and lemon zest. This step will infuse the cake with a fresh and interesting lemon flavor.
4. Dry ingredients: In another bowl, sift the flour along with the baking powder. This step helps avoid lumps and ensures a fine texture. Add the semolina and mix well.
5. Combining ingredients: Begin to add the flour and semolina mixture to the meringue, carefully folding with a spatula from the bottom up to retain the air in the egg whites. Finally, gently incorporate the lightly beaten egg yolks, mixing again with care.
6. Baking: Preheat the oven to 180°C (350°F). Grease a baking tray (approximately 20x30 cm) with oil and dust it with flour. Pour the batter into the tray and level the surface with a spatula. Bake the cake for about 30 minutes or until it turns golden and passes the toothpick test.
7. Soaking: Once the cake has cooled slightly, cut it into portions and pour the hot syrup over it, ensuring each piece absorbs the sweetness. Let the cake rest for 30 minutes to allow the syrup to soak in.
8. Finishing touches: Finally, generously sprinkle shredded coconut on top, giving it an attractive appearance and a crunchy texture.
Serving Suggestions
Revani is best served alongside a cup of aromatic tea or coffee, and if you want to add an extra touch, you can pair it with vanilla ice cream or warm chocolate sauce. The cake can also be decorated with slices of lemon or orange for an added splash of color and flavor.
Nutritional Information
One serving of Revani contains approximately:
- Calories: 250 kcal
- Protein: 4 g
- Fat: 10 g
- Carbohydrates: 38 g
Tips and Tricks
- Quality of ingredients: Choose fresh ingredients for the best results. Extra virgin olive oil can add an interesting flavor note.
- Variations: You can experiment with different flavors by adding cardamom or cinnamon to the batter. Chopped nuts can also add a pleasant texture.
- Storage: Revani keeps well in a sealed container at room temperature for a few days, but you can also refrigerate it for longer freshness.
- Frequently Asked Questions:
- Can I use a different type of flour? Yes, you can use almond flour for a gluten-free version, but the texture will be different.
- How do I know when the cake is done? The toothpick test is the most effective. If it comes out clean, the cake is ready.
Enjoy every bite of this delicious cake and don’t forget to share it with your loved ones! Revani is more than just a dessert; it’s an invitation to celebrate beautiful moments, a symbol of kindness and hospitality. Enjoy!
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 12
I invite you to discover a cake that brings not only exceptional flavor but also a rich tradition: Revani. This delicacy, made from semolina and soaked in a sweet syrup, is beloved in many corners of the world. You might not know this, but Revani was originally created to celebrate special occasions, and today it is a common dessert at festive tables. Let’s embark on our culinary journey!
Ingredients for Revani
- 3 eggs
- 1 cup (240 ml) semolina
- 1 cup (240 ml) flour
- 1 cup (240 ml) yogurt
- 1 cup (240 ml) oil (preferably sunflower or olive oil)
- 1 packet baking powder (about 10 g)
- 1 teaspoon vanilla extract
- 1 packet vanilla sugar
- Zest of one lemon
- A pinch of salt
For the syrup:
- 3 cups (720 g) sugar
- 2 cups (480 ml) water
- Zest of one lemon
Decoration:
- Generous shredded coconut
Preparation Steps
1. Prepare the syrup: Start by making the syrup, as it needs to be hot when poured over the cake. In a saucepan, combine water, sugar, and lemon zest. Place over medium heat and stir until the sugar completely dissolves. Let it boil for about 10 minutes, then remove from heat and allow it to cool slightly.
2. Prepare the batter: In a large bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the vanilla sugar while continuing to mix until you achieve a firm meringue. It’s crucial not to let the egg whites deflate, so fold gently.
3. Adding wet ingredients: To the meringue, add the oil, yogurt, vanilla extract, and lemon zest. This step will infuse the cake with a fresh and interesting lemon flavor.
4. Dry ingredients: In another bowl, sift the flour along with the baking powder. This step helps avoid lumps and ensures a fine texture. Add the semolina and mix well.
5. Combining ingredients: Begin to add the flour and semolina mixture to the meringue, carefully folding with a spatula from the bottom up to retain the air in the egg whites. Finally, gently incorporate the lightly beaten egg yolks, mixing again with care.
6. Baking: Preheat the oven to 180°C (350°F). Grease a baking tray (approximately 20x30 cm) with oil and dust it with flour. Pour the batter into the tray and level the surface with a spatula. Bake the cake for about 30 minutes or until it turns golden and passes the toothpick test.
7. Soaking: Once the cake has cooled slightly, cut it into portions and pour the hot syrup over it, ensuring each piece absorbs the sweetness. Let the cake rest for 30 minutes to allow the syrup to soak in.
8. Finishing touches: Finally, generously sprinkle shredded coconut on top, giving it an attractive appearance and a crunchy texture.
Serving Suggestions
Revani is best served alongside a cup of aromatic tea or coffee, and if you want to add an extra touch, you can pair it with vanilla ice cream or warm chocolate sauce. The cake can also be decorated with slices of lemon or orange for an added splash of color and flavor.
Nutritional Information
One serving of Revani contains approximately:
- Calories: 250 kcal
- Protein: 4 g
- Fat: 10 g
- Carbohydrates: 38 g
Tips and Tricks
- Quality of ingredients: Choose fresh ingredients for the best results. Extra virgin olive oil can add an interesting flavor note.
- Variations: You can experiment with different flavors by adding cardamom or cinnamon to the batter. Chopped nuts can also add a pleasant texture.
- Storage: Revani keeps well in a sealed container at room temperature for a few days, but you can also refrigerate it for longer freshness.
- Frequently Asked Questions:
- Can I use a different type of flour? Yes, you can use almond flour for a gluten-free version, but the texture will be different.
- How do I know when the cake is done? The toothpick test is the most effective. If it comes out clean, the cake is ready.
Enjoy every bite of this delicious cake and don’t forget to share it with your loved ones! Revani is more than just a dessert; it’s an invitation to celebrate beautiful moments, a symbol of kindness and hospitality. Enjoy!