Semolina Cake Soaked With Lemon Syrup Revani Recipes

TURKISH REVANI SEMOLINA CAKE IN LEMON SYRUP

Steps:

• Pre-heat oven to 400F.
• In a large bowl, mix the first five ingredients. Pour into a greased 25-30cm baking pan. A large pie pan or a springform pan work well. Let sit for one hour for semolina to soak in the liquid.
• While cake is soaking, bring water and sugar to a simmer, let simmer for five minutes, turn off heat. When cool, add lemon juice.
• After one hour, cut semolina cake into your pattern of choice. Place blanched, peeled almonds in a decorative pattern. You can use either whole almonds or slivers.
• Bake cake for about 35 minutes until golden colored.
• Remove from oven, re-cut your pattern so the syrup soaks up the syrup. Pour syrup over entire cake.
• Wait at least one hour to serve or over night.
• Serve with creme fraiche or whipped cream if desired.

TURKISH-STYLE REVANI SEMOLINA CAKE STEEPED IN SYRUP

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F / 175 C. Grease a 9 x 13-inch baking pan .
• Before you start making the cake, prepare the syrup to give it time to cool down. Begin by mixing the sugar and water in a medium saucepan. Turn the heat on high and bring the mixture to a boil while continuously stirring it.
• Once it boils, reduce the heat to low and let the syrup boil gently for about 10 minutes with the cover off. Add the lemon juice toward the end. Turn off the heat and let the syrup cool down while you make the rest of the recipe.
• In a large mixing bowl, whisk together the eggs and sugar. Whisk the mixture briskly for several minutes until the sugar dissolves. The more you whisk, the better your revani will turn out.
• Add the oil, lemon zest, vanilla, and yogurt and whisk for several minutes more.
• Add the dry ingredients-flour, semolina, hazelnuts, baking soda, and baking powder-and mix together well until you have a smooth batter.
• Pour the batter into the greased baking pan. Bake until the top is nicely browned, and a toothpick inserted in the center comes out clean, about 30 to 40 minutes. Once you remove the pan from the oven, let it rest for about 5 minutes.
• Cut the cake into portion-sized squares or rectangles while still in the pan.
• Using a large spoon, slowly drizzle all of the cooled syrup over the cake and let it soak in. Cover the cake with foil and refrigerate it for several hours.
• Before serving, garnish each square of cake with a pinch of coconut and ground nuts.

REVANI, SYRUP SOAKED SEMOLINA CAKE

Steps:

• Grease an 8" x 8" square cake pan. Preheat oven to 375 deg. F. Combine all syrup ingredients, bring to a boil and let it simmer for 10 minutes and take off heat and set aside. Note that this syrup is more on the thin side due to the water/sugar ratio of 2:1 rather than 1:1. I thought to decrease the water from 2 to 1 1/2 cups to make the syrup thicker; but I think this would make the cake more sweet than what it needs to be.
• In a bowl mix together the semolina, flour, cornstarch, and baking powder and set aside. Using a hand or stand alone mixer, mix until well combined the sugar, eggs, oil, vanilla, zest and eggs. Add the flour mixture to the wet ingredients and mix until all ingredients are well incorporated. Pour into greased 8x8 square cake pan, and bake for 25 to 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean. It took me 25 minutes. Let cake cool in pan for ½ hour to 1 hour, then cut into 9 squares, and slowly pour the syrup into the cake. You can serve immediately or wait until the following day, as many think it is best the day after. You can serve as is or with a dusting of ground pistachios, and/or grated coconut flakes, and/or whipped/clotted cream.
• NOTE: Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous. The one I used was given by my mother and found in the Latin American section of a supermarket. But you can also find it (I think ) either in the pasta or baking section.

SEMOLINA CAKE SOAKED WITH LEMON SYRUP (REVANI)

Steps:

• Butter and coat with fine dry breadcrumbs a 9 x 9 inch Pyrex pan.
• Set oven rack in the middle of the oven; preheat to 350°.
• Whisk eggs and ½ cup sugar by hand in the bowl of an electric mixer.
• Place the bowl on the mixer fitted with the whisk attachment; whip the mixture on high speed until pale and thickened, about 4 minutes.
• While the eggs are whipping, stir the semolina and remaining ½ cup sugar together in a medium mixing bowl; stir in the sour cream.
• Dissolve the baking soda in the brandy in a small cup and stir into the semolina mixture; add in the orange zest and butter, stir to combine.
• When the egg mixture is ready, fold it into the semolina batter with a large rubber spatula.
• Scrape the cake batter into the prepared pan; smooth the top.
• Bake cake for about 30 minutes, or until it is well risen and deep golden and a pick comes out clean.
• Cool the cake on a rack for 10 minutes.
• While the cake is cookng, prepare the syrup: stir together all the ingredients in a saucepan; bring to a boil over medium heat; let the syrup boil gently for 5 minutes.
• While the syrup is cooling, score the cake into 2 inch diamonds or rectangles with the point of a sharp knife, cutting about 1 inch into the cake.
• After the syrup is cooked, remove the lemon half from the syrup and slowly pour the syrup all over the top of the cake so that it is evenly absorbed.
• Cool completely.
• Serve: cut through the scoring marks completely with a sharp knife; use a flexible spatula to first loosen each piece of cake, then remove it from the pan.
• Only the first piece is difficult and may break slightly, the rest should come out easily.
• Storage: keep the cake pan covered with plastic wrap at a cool room temperature.