Turkish · Dessert
High-Protein Revani Semolina Cake
A protein-boosted take on Turkish revani, this semolina cake is soaked in a light lemon syrup and built with Greek yogurt, whole eggs and whey protein isolate in place of the usual butter and heavy cream, keeping the honeycomb-like semolina crumb while nearly doubling the protein per slice.
$1
15 minsPrep
26 minsCook
56 minsTotal
MediumLevel
Nutrition per serving
247Calories
21gProtein
4.3gFat
30.2gCarbs
14.8gSugar
0.8gFiber
278mgSodium
98mgChol
1.8gSat Fat
159mgPotassium
112mgCalcium
0.8mgIron
0.5mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Rakia
local
Turkish Tea (Çay)
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 175°C and grease a 10cm/4 inch round cake tin, lining the base with a disc of baking paper.
2
In a bowl, whisk the egg, egg white and 15g sugar together until pale and slightly thickened, about 2 minutes.
3
Fold in the greek yogurt, lemon juice and vanilla extract until smooth.
4
Sift the semolina, whey protein isolate and baking powder together, then fold gently into the wet mixture in two additions until just combined and no dry streaks remain.
5
Pour the batter into the prepared tin, smooth the top, and bake for 24-27 minutes until golden and a skewer comes out clean.
6
While the cake bakes, combine the water and remaining 20g sugar with a squeeze of lemon juice in a small pan and simmer for 4-5 minutes until slightly syrupy; cool to room temperature.
7
As soon as the cake comes out of the oven, prick the top all over with a skewer and slowly spoon the cooled syrup over the hot cake, letting it absorb fully.
8
Rest the cake in the tin for 15 minutes, then turn out, slice into 2 pieces and serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g fine semolina
- 2.1 oz60g greek yogurt
- 0.9 oz25g vanilla or plain whey protein isolate
- 11 egg, beaten (50g)
- 7/87/8 egg whites, whisked (30g)
- 0.5 oz15g sugar white
- 0.1 oz3g baking powder
- 0.2 oz5g lemon juice
- 0.1 oz3g vanilla extract
- 1.9 oz55g syrup, simmered with sugar and lemon water
- 0.7 oz20g syrup sugar white
