Cakes & Baking

Revani (Chamomile-Soaked Semolina Cake)

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Revani (Chamomile-Soaked Semolina Cake)

Photo by James Ransom
  • Serves
Author Notes

This syrup-soaked semolina sponge cake is identified as revani in Turkey and Greece, but plenty of Heart Eastern countries beget equal variations. This cake is an efficient looking out dessert, but I additionally discover it irresistible served with fruit and yogurt as breakfast.

Reprinted with permission from Soframiz by Ana Sortun and Maura Kilpatrick, 2016.Printed by Ten Trail Press, an ticket of Penguin Random Apartment LLC.


  • Test Kitchen-Authorized

  • For the cake:

  • 2 tablespoons

    all-reason flour

  • 1 cup

    semolina flour

  • 1 tablespoon

    baking powder

  • 1/2 teaspoon

    kosher salt

  • 1 cup

    frightful total-milk Greek yogurt, plus more to support

  • Grated zest of two lemons

  • 1 tablespoon

    vanilla extract

  • 3

    eggs, at room temperature

  • 1/2 cup


  • 1 cup

    canola oil

  • 1 cup

    toasted and finely chopped pistachios, to support

  • For the chamomile syrup:

  • 1 1/2 cups


  • 1 tablespoon

    loose chamomile tea

  • 2 cups


  • 1 tablespoon

    freshly squeezed lemon juice

  1. Preheat the oven to 350°F. Butter an 8-walk sq. baking dish.
  2. Build the flours, baking powder, baking soda, and salt in a bowl and trip to combine. Living apart.
  3. Combine the yogurt, lemon zest, and vanilla in but every other bowl. Living apart.
  4. Combine the eggs and sugar in the bowl of a stand mixer fitted with a trip attachment. Whip on medium lumber unless faded yellow and tripled in quantity, about 5 minutes. Lower the charge to low and slowly pour in the canola oil. Add the yogurt mixture in two additions. Quandary down the perimeters of the bowl. Add the dry scheme and mix unless gorgeous blended. Fold by hand with a rubber spatula unless the batter is soft.
  5. Pour the batter into the intelligent pan. Bake unless a toothpick inserted in the heart comes out spruce, 35 to 40 minutes.
  6. Prepare the syrup while the cake is baking. Carry the water to a boil in a little saucepan. Defend end faraway from the warmth, add the tea leaves, quilt, and let steep for five minutes.
  7. Pressure and discard the tea leaves. Return the liquid to the saucepan and add the sugar and lemon juice; direct to a boil. Lower the warmth and simmer for 8 minutes, unless decreased to 1 1⁄4 cups.
  8. As soon because the cake is out of the oven, pour the contemporary chamomile syrup evenly over the cake. Living the cake apart to wintry and soak up the syrup entirely. Invert the cake onto a platter to raise the syrup.
  9. Gash and support with a spoonful of yogurt and chopped pistachios.

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