Revani
Dry ingredients:
1/2 cup semolina
2/3 cup flour
1 tbsp baking powder
Wet ingredients:
1/2 cup granulated sugar
1 tbsp extra virgin olive oil
1 tsp vanilla extract
4 eggs
Syrup:
1 cup + 2 tbsp granulated sugar
500 ml water
4-5 drops lemon juice
8x8x2in oven Pyrex dish or regular cake tray
Boil the syrup ingredients for a few minutes, put aside and let warm.
Use a mixer to blend the wet ingredients for a few minutes until the sugar melts. Then mix together the dry ingredients with a spoon in another bowl. Combine the two thorougly, again using the mixer.
Grease the bottom and sides of the Pyrex dish and place in the mixture. Preheat the oven to 175 C (375 F) and bake for 25 minutes. Cut Revani into nine equal square pieces. Then pour the warm syrup on top while the cake is still warm. Use a tablespoon to do this and make sure to do it slowly so the cake absorbs the syrup equally.
Let cool and serve Revani with thick cream and pistachios. Keep this dessert in the fridge.
23 Comments:
hi
this sweet dish have not use butter ?
No, there is no butter in it. You'll only use 1 tbsp of olive oil. It is a very light and tasty dish :)
I modified the recipe a bit--increased the sugar in the syrup to 2 cups, added cinnamon, and boiled it for about 10 minutes--put in about a tablespoon of vanilla (don't know what a "package" of vanilla is)--evened out the semolina-to-flour ratio--but it worked well.
Turkish desserts are generally less sweet than the American ones. If you have a very sweet tooth, you may want to increase the sugar. But in my opinion, this causes tasting "sugar" instead of the real taste of the dessert (which is what Americans are used to!)
I used to watch a friend of mine make this in his shop when I lived in Scotland
but he soaked them in so much syrup that they where far too sweet
I have been looking at your recipies and I can't wait to try them
I have been looking for authentic turkish recipies for years and tonight I have found them.
Merhaba
Hi Binnur;
oh I'm going to make this. The olive oil is fantastic as I have to avoid butter (cholesterol) & I love that it is not too sweet. Train your palate.
Rory
Hi,
I;m looking for a cake recipe that uses bread crumbs, eggs, sugar syrup -- there is no flour in this cake. can you help me? Magda
Thank you for the recipe for this delightful treat! I had this cake this past Sunday when I was in San Francisco, and came home to search out a recipe. I substituted almond extract for the vanilla (in syrup and cake). This has become my newest favorite. Thank you for sharing.
p2
Hi Penandra,
Thank you too, for sharing your idea with us:) I love Revani, it's
very refreshing and light...
Hi Binnur, I tried this recipe last Thursday and I thought it was just perfect. The cake is delicious and the amount of syrup your recipe called for is right on. It tasted just like my mom's, although her recipe is a little different (she uses yogurt in the batter). I served the squares with some coconut on tope (what my mom does) and 2 stuffed figs on the side ""incir tatlisi, a recipe I found on another blog). Thanks again for this great success, your blog is a wonderful inspiration for me!
Hi Estelle,
What a nice presentation!
Thank you very much. I am especially happy that my recipes are like your mum's. As a mum, it is a fulfilling feeling that you are giving me, thank you for that:) I have a few more Incir Tatlisi recipes, one is Muhallebi on top, I'll post in a couple of weeks, the other one stuffed with walnuts, cooked in milk...I am waiting for September to post that:) I organize my recipes based on any bayrams or seasonally, that's why:)
I added 1/4 tsp salt which brings out the sweetness of the sugar. I used almond extract instead of vanilla and I added juice from one lemon to the syrup plus the peel from the lemon. It came out very nicely. You didn't specify how thick the syrup should be or how much it should be reduced, but I just let it boil until it just started to thicken. Next time I think I might add some grated almonds-probably grate them in the blender. What do you think of that? I too, tasted the revani in a Turkish restaurant in San Francisco - I think on
Grove St near downtown. Delicious. Thanks for the recipe.
Hi Louise,
I am glad you liked it:) If you like to change and add a few things, why not? But it wouldn't be Revani:) As I specified, the syrup should be boiled just a few minutes. It is a pretty light dessert....
Enjoy it:)
Hello Binnur!
This is such a great great site! I can't wait to try all of these dishes they look hmmm soooo delicious. I was looking for a type of a cake i once had at my aunts neighbors who are turkish. I think they were calling it "wet cake" it is deep chocolate and is very juicy but very tasty. Do you know about it? I do hope so because I do want to have it again.
Thanks,
Zofi
Hello Congrats for making this website. I have a few questions. Firstly i just (generally) wanted to know the differense between unsalted butter and the plain butter. Also in this recipe which flour did you ou the self raising or the plain one? Please please do answer!
Hi Zofi,
Thank you:) It is a lovely cake, I like it too:) I'll post it for you in the future.
Hi,
I answer all the questions sooner or later:) Butter is for the dishes and has salt in it. Unsalted butter is mainly for the cakes, cookies and some pastries and there is no salt in it.
I used all purpose flour for Revani. I always indicate if I use self raising flour:)
I am so glad to see a good recipe website! Thanks for the great ideas!
Is semolina the same thing as farina?
Semolina is a coarse flour used to make breads and puddings.
Farina is from the Italian for "flour"
Plese check here;
http://en.wikipedia.org/wiki/Semolina
can I use semolina with durum? I can't find straight semolina? I really want to make this but I can't find semolina
Hi,
Sure, you can use durum semolina to make Revani.
Hullo Binnur,
I absolutely love your site. It brings back memories of my dearly loved Turkish neighbours. Will certainly try a lot out. Hats off to you for this mastery!
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