Turkish · Dessert
Revani Semolina Cake in Syrup
A lightened take on Turkish revani, the semolina sponge made with Greek yogurt in place of butter and soaked in a warm allulose-sweetened lemon syrup instead of a heavy sugar syrup, keeping the soft, tangy, citrus-bright character of the original with a fraction of the calories.
$1
12 minsPrep
27 minsCook
69 minsTotal
EasyLevel
Nutrition per serving
188Calories
7.3gProtein
2.9gFat
37.7gCarbs
8.7gSugar
1gFiber
189mgSodium
58mgChol
1.2gSat Fat
104mgPotassium
43mgCalcium
1mgIron
0.2mcgVitamin B12
1.8mgVitamin C
0gPolyol
6gAllulose
0.3gAlcohol
Goes well with
Raki or Turkish Anise Ouzo
local
Turkish Tea (Çay)
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 170°C and lightly grease a 10cm/4 inch round cake tin, lining the base with a circle of parchment.
2
Whisk the egg and sugar together in a bowl until pale and slightly thickened, about 1-2 minutes by hand.
3
Stir in the greek yogurt, vanilla extract and lemon juice until smooth.
4
Sift the semolina, cake flour and baking powder over the wet mixture and fold gently 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 inserted in the centre comes out clean.
6
While the cake bakes, combine the water, allulose and lemon juice for the syrup in a small saucepan and bring to a gentle simmer for 3-4 minutes until slightly syrupy, then remove from heat and cool slightly.
7
As soon as the cake comes out of the oven, prick the top all over with a skewer and slowly ladle the warm syrup over it, letting it soak in fully.
8
Leave the cake to rest in the tin for at least 30 minutes so the syrup absorbs evenly before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g fine semolina
- 0.7 oz20g cake flour
- 1.6 oz45g greek yogurt
- 5/85/8 eggs, whisked (30g)
- 0.5 oz15g sugar white
- 0.1 oz3g baking powder
- 0.1 oz4g lemon juice
- 0.1 oz2g vanilla extract
- 1.9 oz55g water
- 0.4 oz12g dissolved into syrup allulose
- 0.1 oz4g juiced into syrup lemon
