Turkish · Dessert
Revani Milk Cake
Revani is a Turkish semolina sponge cake soaked in a light lemon syrup, a staple of Turkish pastry shops and home kitchens alike. The semolina gives it a distinctive slightly grainy, moist crumb that drinks up syrup without turning soggy, finished with a dusting of desiccated coconut.
$0
15 minsPrep
27 minsCook
72 minsTotal
EasyLevel
Nutrition per serving
306Calories
5.1gProtein
10.5gFat
49.2gCarbs
36.3gSugar
1gFiber
144mgSodium
83mgChol
3.2gSat Fat
88mgPotassium
30mgCalcium
0.9mgIron
0.2mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Turkish Raki
local
Turkish Coffee
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170°C and grease a 10cm/4 inch cake tin, lining the base with a disc of parchment.
2
Whisk the egg and 26g sugar together vigorously for 2-3 minutes until pale and slightly thickened.
3
Whisk in the yogurt and sunflower oil until the batter is smooth and fully emulsified.
4
Sift the semolina, cake flour and baking powder together, then fold into the wet mixture in two additions until just combined with no dry streaks.
5
Pour the batter into the prepared tin, smooth the top, and bake for 25-28 minutes until golden and a skewer comes out clean.
6
While the cake bakes, make the syrup
combine the water, 45g sugar and lemon juice in a small pan and simmer for 4-5 minutes until slightly thickened, then cool to room temperature.
7
As soon as the cake comes out of the oven, poke it all over with a skewer and slowly ladle the cooled syrup over the hot cake, letting it absorb fully.
8
Leave the cake in the tin until all syrup is absorbed and it reaches room temperature, about 30 minutes.
9
Scatter the desiccated coconut over the top, slice, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44g44g Egg, room temperature, whisked,
- 26g26g Sugar White,
- 20g20g Plain Yogurt,
- 12g12g Sunflower Oil,
- 22g22g Semolina,
- 10g10g Cake Flour, sifted,
- 2g2g Baking Powder,
- 4g4g Lemon Juice,
- 55g55g Water,
- 45g45g Sugar White, for syrup, 1
- 6g6g Coconut Desiccated, for garnish, 1
