Wednesday, September 12, 2012


Triangle (pizza slice) cut Revani served with ice cream or cream


3 eggs
½ cup sugar
½ cup vegetable oil
½ cup semolina (Semolina made from durum wheat and is yellow in color)
½ cup plain yogurt
1-1/2 tsp baking powder
½ tsp vanilla extract or 1 tsp powdered vanilla
1/3 cup all purpose flour
½ cup pistachio or hazelnut, chopped
½ tsp lemon zest (optional)


1 ½ cups sugar
2 ½ cups water
1 tsp lemon juice
½ tsp lemon zest (optional)
First make the syrup and let it cool


  • For Syrup: Stir sugar and water and bring it to boil in medium high heat. Add 1 tsp lemon juice, lower the heat and simmer 5-7 minutes.
  • For Cake: Beat the eggs with sugar until creamy. Add yogurt, lemon zest, oil, and vanilla mix it well.  Add baking powder pistachio, and flour then mix them all with a whisker or a mixer. Cake batter will be a consistency between crepe and pancake. 
  • Grease a deep (8 or 9 inch) circle or square pan.
  • Pour the batter and bake in a preheated oven at 350 F for approximately 30-35 minutes or until golden brown. Check with a toothpick to make sure the cake is done. Tooth pick should come out clean.
  • Take it from oven make holes with tooth pick (this speeds up absorption of syrup). Pour the cooled syrup on top with a scoop slowly, waiting the cake to soak the syrup. Save 1 cup syrup in order to add lather to make top part get enough syrup.

  •  Let it cool down then put in fridge.
  • When Revani is still in the pan cut in into squares, diamond shape, or pizza slices depending on your pan shape.
  • Revani tastes better the next day because it soaks all the syrup.
  • Serve with ground pistachio, walnut or coconut on top. You can serve with ice cream or thick Turkish cream (Kaymak) on the side or top.    
Square cut Revani, topped with walnut and pictachio

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