Zesty semolina sponge cake in syrup Revani This months delicious recipe comes from a book by local lady Ozlem Warren called
‘Özlem’s Turkish Table’ It’s a stunning book filled with a wonderful array of mouth watering traditional family recipes and it is available from Amazon or online at: www.gbpublishing.co.uk/ ozlemsturkishtable (link includes a 25% discount on a signed book when you buy Ozlem’s embroidered Turkish Table apron).
Ingredients (Serves 6-8) 165g/6oz coarse semolina 200g/7oz sugar 45ml/3 tablespoons all-purpose/ plain flour 5ml/1 teaspoon baking powder 225g/8oz plain whole milk yoghurt 3 medium eggs, beaten 60ml/4 tablespoons light olive oil 10ml/2 teaspoons vanilla extract Zest of 1 lemon Juice of ½ lemon
Method
Preheat oven to 180°C/350°F/Gas Mark 4 First make the syrup, as it needs to cool down. Combine the sugar and water in a medium saucepan at a medium heat. Stir and bring the mixture to the boil. Once it boils, reduce the heat to low and let the syrup simmer for about 10 minutes, uncovered. Add the lemon juice, mix well and simmer for another 5 minutes. Turn the heat off and let the syrup cool down while you make the semolina cake.
For the syrup:
Grease a square or rectangular baking dish 8in x 10in/20cm x 27cm with 2 tablespoons of olive oil. Beat the eggs and combine with the sugar in a large mixing bowl. Beat and combine well for a few minutes, until the sugar dissolves. Then add the remaining 2 tablespoons of olive oil, yoghurt, semolina, flour, the baking powder and beat well. Stir in the vanilla extract, lemon juice and lemon zest and mix well until you have a smooth batter. Pour the batter into the greased baking dish and bake in the preheated oven for about 30-35 minutes, until the cake is golden brown. To check; insert a toothpick into the centre of the cake, if it comes out clean, that means the cake is cooked. If not, bake for another 3-5 minutes.
300g/10 ½ oz sugar 360ml/12fl oz water Juice of ½ lemon Ground pistachio nuts and desiccated coconut to serve
Using a large spoon, drizzle the cooled syrup all over the semolina cake. Let the cake absorb the syrup and cool down. Once cool, cut the Revani in square or diamond shapes; you can serve Revani with ground pistachio and desiccated coconut over the top like we do back home.
