Turkish · Dessert
Revani Pie (Lightened)
A lightened take on Turkish revani, baked as two individual semolina pies soaked in a reduced lemon syrup instead of the usual butter-heavy sponge, with Greek yogurt replacing most of the fat and fresh raspberries added for fibre and a tart finish.
$1
15 minsPrep
24 minsCook
59 minsTotal
EasyLevel
Nutrition per serving
313Calories
9.9gProtein
8gFat
50.2gCarbs
21.1gSugar
2.6gFiber
204mgSodium
95mgChol
1.8gSat Fat
161mgPotassium
54mgCalcium
1.3mgIron
0.3mcgVitamin B12
7mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Moscato d'Asti
local
Turkish Black Tea (Çay)
international
vegetarian
sweet-spot
Instructions
1
Heat the oven to 170C (340F) and lightly oil two 8cm/3 inch individual tart tins.
2
Whisk the egg with the sugar until pale and slightly thickened, about 2 minutes.
3
Stir in the Greek yogurt, vegetable oil, lemon juice and vanilla extract until smooth.
4
Sift in the semolina, flour and baking powder, folding gently until just combined into a thick batter.
5
Divide the batter evenly between the two tins, levelling the tops, and bake for 22-25 minutes until golden and a skewer comes out clean.
6
While the pies bake, simmer the water, second measure of sugar and second measure of lemon juice in a small pan for 4-5 minutes until syrupy and reduced by about a third; cool slightly.
7
As soon as the pies come out of the oven, spoon the warm syrup evenly over both, letting it soak in fully.
8
Cool the pies in their tins for at least 20 minutes, then top each with halved raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g fine semolina
- 0.6 oz18g all purpose flour
- 0.1 oz3g baking powder
- 11 egg, beaten (50g)
- 1.6 oz45g greek yogurt
- 0.6 oz16g sugar white
- 0.3 oz8g vegetable oil
- 0.2 oz5g lemon juice
- 0.1 oz2g vanilla extract
- 2.5 oz70g syrup base water
- 0.8 oz22g dissolved into syrup sugar white
- 0.1 oz4g for syrup lemon juice
- 1.4 oz40g halved, post-bake garnish raspberry
