Zesty semolina sponge cake in syrup Revani This months Recipe is from
Özlem’s Turkish Table www.gbpublishing.co.uk/ ozlemsturkishtable (link includes a 25% discount on a signed book when you buy Ozlem’s embroidered Turkish Table apron).
Ingredients Revani is a deliciously moist semolina sponge cake in light syrup, very popular at my Turkish cookery classes. It is easy to make, light and fluffy in texture - a real crowd pleaser. Revani has been a popular dessert with Turks since the Ottoman period. It is believed this dessert was named Revani when the Ottomans conquered the city of Yerevan in today’s Armenia. Revani has many variations and is enjoyed especially in the Eastern Mediterranean countries including Turkey. Rose water, orange flower water, or orange zest can also be added to Revani for a natural delicate flavouring. Revani is often decorated with ground pistachios or desiccated coconut and served with a cup of çay or Türk kahvesi.
(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
For the syrup: 300g/10 ½ oz sugar 360ml/12fl oz water Juice of ½ lemon Ground pistachio nuts and desiccated coconut to serve
