Revani Cake
Ingredients
- 1.5 pcEgg (whole)
- 175 gWhite sugar (divided)
- 100 gPlain Greek yogurt (drained)
- 75 mlSunflower oil
- 100 gDurum wheat semolina (medium grain)
- 50 gWheat flour (sifted)
- 5 gBaking powder
- 0.5 pcCitrus sinensis (L.) Osbeck (zested)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 150 mlMineral water
- 0.5 tbspVanilla extract
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Can be stored for 3 days at room temperature in its dish, covered with a clean cloth.
