Revani

A golden, porous semolina cake soaked in citrus syrup that glistens when sliced. The crumb is moist and nearly melting, offering a sharp contrast with the semolina grain.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 540
• Protein: 8 g
• Carbs: 74 g
• Fat: 23 g

Ingredients

• 1.5 piece Egg ( whole )
• 175 g White sugar ( divided )
• 100 g Plain Greek yogurt ( drained )
• 75 ml Sunflower oil
• 100 g Durum wheat semolina ( medium grain )
• 50 g Wheat flour ( sifted )
• 5 g Baking powder
• 0.5 piece Citrus sinensis (L.) Osbeck ( zested )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 150 ml Mineral water
• 0.5 tbsp Vanilla extract

Instructions

1. Soaking syrup

   In a saucepan, bring water, white sugar (200g), and lemon juice to a boil. Simmer for 10 minutes until the liquid becomes syrupy. Remove from heat and let cool completely.

2. Cake batter

   Whisk eggs with the remaining sugar (150g) until the mixture turns pale and doubles in volume. Stir in Greek yogurt, sunflower oil, vanilla extract, and orange zest.

3. Dry ingredients mix

   Add semolina, wheat flour, and baking powder. Mix gently with a spatula to avoid deflating the eggs. The batter should be smooth and supple.

4. Baking

   Pour into a greased mold. Bake at 180°C for 30 to 35 minutes. The cake is ready when the crust is golden brown and a blade comes out clean from the center.

5. Soaking

   Take the cake out of the oven. Immediately pour the cold syrup over the piping hot cake. You should hear the sound of absorption. Let it rest for 2 hours before slicing.

Chef's tips

• Respect the thermal contrast: cold syrup on a boiling cake for maximum absorption.
• Do not cut the cake immediately; it needs time for the syrup to stabilize the crumb.

Storage

Can be stored for 3 days at room temperature in its dish, covered with a clean cloth.