I absolutely adore this recipe because it’s like a warm hug in dessert form; the combination of the moist, citrus-infused cake and the fragrant rose water syrup takes me back to cozy childhood days. Plus, the simplicity and ease of preparation make it the perfect go-to for when I want to impress friends without spending hours in the kitchen.
Creating recipes that add a hint of tradition and a lot of indulgence is what I love best, and my Really Rich Revani Cake is just that. Its base of 3 large eggs, plain yogurt, and semolina flour makes for a super moist cake.
Revani is flavored with lemon zest and—for the Mediterranean twist—drenched in a simple syrup made with water and sugar.
Ingredients
– Granulated Sugar: Provides sweetness; abundant in carbohydrates; necessary for syrup and cake.
Semolina flour has a high protein content, which lends a heavy, wet texture to the finished product.
– Yogurt, plain: Supplies moisture; provides a hint of sourness; offers up protein.
– Oil from plants: Maintains wetness in cake; abundant in good-for-you fats.
– Zest of lemon: Intensifies taste; contributes to bright, fresh flavor; is an excellent source of vitamin C.
– Rose Water: Contributes floral notes; optional for syrup’s aromatic flavor.
Pistachios and almonds chopped up: They provide a satisfying crunch, and they’re not just for show.
They’re full of healthy fats and protein.
Ingredient Quantities
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 cup (245g) plain yogurt
- 1/2 cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups (225g) semolina flour
- 1 cup (130g) all-purpose flour
- 1 tablespoon baking powder
- Zest of 1 lemon
- Pinch of salt
- 1 1/2 cups (360ml) water (for syrup)
- 1 1/2 cups (300g) granulated sugar (for syrup)
- 1 tablespoon lemon juice (for syrup)
- Zest of 1 orange (for syrup, optional)
- 1/2 teaspoon rose water (optional, for syrup)
- Chopped pistachios or almonds for garnish (optional)
Instructions
1. Your oven should be preheated to 350°F (175°C), and you should grease a 9×13 inch (23×33 cm) baking dish.
2. In a huge mixing bowl, beat together 1 cup of granulated sugar and 3 large eggs until nice and creamy.
3. In a bowl, add 1 cup of plain yogurt, 1/2 cup of vegetable oil, and 1 teaspoon of vanilla extract. Combine thoroughly until the mixture is uniform.
4. Add the zest of 1 lemon.
5. In a separate bowl, blend together 1 1/2 cups of semolina flour, 1 cup of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt.
6. The dry ingredients should be added little by little to the wet ingredients. Stir gently until they’re completely incorporated.
7. Transfer the batter to the prepared baking dish, ensuring it is level and smooth on top. Place it in the oven and set the timer for 30 minutes. When it beeps, check the doneness by poking the center with a wooden toothpick. If it comes out clean, the cake is ready. If not, give it 5-10 more minutes.
8. While the cake bakes, the syrup may be prepared. Combine 1 1/2 cups of water, 1 1/2 cups of sugar, 1 tablespoon of lemon juice, and optionally, the zest of 1 orange with 1/2 teaspoon of rose water in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
9. When the cake is finished, take it out of the oven and allow it to cool slightly. Slice the cake into squares or diamonds while it is still in the pan.
10. Evenly pour the hot syrup over the cake, letting it drip down the sides. Allow it to soak in completely before serving. You can top the cake with chopped pistachios or almonds before presenting it if you wish.
Equipment Needed
1. Oven
2. 9×13 inch (23×33 cm) baking dish
3. Mixing bowls (at least two)
4. Electric mixer or whisk
5. Measuring cups and spoons
6. Zester or grater
7. Wooden spoon or spatula
8. Saucepan
9. Wooden toothpick
10. Knife
11. Cutting board
12. Serving platter (optional)
FAQ
- Q: Can I use whole wheat flour instead of all-purpose flour?Yes, you can substitute whole wheat flour, but the texture may be slightly denser.
- Q: Is there a substitute for rose water in the syrup?A: You can leave out the rose water or substitute it with orange blossom water, if you don’t have rose water. The flowers aren’t the primary flavor in the dish.
- Q: Can I make the cake ahead of time?Absolutely. The Revani Cake usually tastes even better the next day because the flavors meld together.
- Q: Is it necessary to use both lemon and orange zest?B: The flavor of this dish relies heavily on the zest of the lemon. The zest of the orange is nice but not necessary. It adds a not-too-sweet citrus scent, which is also present with just the lemon.
- Q: How long will the cake stay fresh?Stored in an airtight container, the cake will remain fresh for 3-5 days.
- Q: Can I use less sugar if I prefer a less sweet cake?Q: Can I reduce the sugar in the syrup?
A: Sure, you can cut it back a bit, but know that it might slightly alter the cake’s texture and moisture.
- Q: What can I use instead of yogurt?A: You can substitute buttermilk or sour cream for yogurt, and the cake will still have its moist texture.
Substitutions and Variations
Plain yogurt:
Swap in the same quantity of Greek yogurt or sour cream to achieve a similar texture and moisture.
Vegetable oil:
Substitute an equal amount of melted butter or canola oil for a flavor that’s a little richer.
Semolina flour:
Using fine cornmeal as a replacement may slightly change the texture.
Vanilla extract:
Substitute with the same quantity of almond extract for flavoring that differs from the original profile.
Granulated sugar (for syrup):
Substitute honey or agave syrup in equal amounts, and adjust the water slightly if needed to make up for the difference in consistency.
Pro Tips
1. Use Room Temperature Ingredients: Ensure your eggs and yogurt are at room temperature before mixing. This helps with even mixing and gives the cake a better texture.
2. Whisk Eggs and Sugar Until Pale: Spend extra time whisking the eggs and sugar until the mixture is pale and fluffy. This will help create a lighter texture for the cake.
3. Allow the Syrup to Cool Slightly: Before pouring the hot syrup over the cake, let the cake cool slightly to prevent the syrup from making it too soggy. This helps the cake absorb the syrup slowly for optimal moisture.
4. Check for Doneness Early: Every oven is different, so start checking the cake for doneness a few minutes before the suggested baking time ends. Overbaking can make the cake dry.
5. Enhance Flavor with Nuts: Toast the pistachios or almonds lightly before using them as a garnish. This enhances their flavor and adds an aromatic crunch to the cake.
Really Rich Revani Cake Recipe
My favorite Really Rich Revani Cake Recipe
Equipment Needed:
1. Oven
2. 9×13 inch (23×33 cm) baking dish
3. Mixing bowls (at least two)
4. Electric mixer or whisk
5. Measuring cups and spoons
6. Zester or grater
7. Wooden spoon or spatula
8. Saucepan
9. Wooden toothpick
10. Knife
11. Cutting board
12. Serving platter (optional)
Ingredients:
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 cup (245g) plain yogurt
- 1/2 cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups (225g) semolina flour
- 1 cup (130g) all-purpose flour
- 1 tablespoon baking powder
- Zest of 1 lemon
- Pinch of salt
- 1 1/2 cups (360ml) water (for syrup)
- 1 1/2 cups (300g) granulated sugar (for syrup)
- 1 tablespoon lemon juice (for syrup)
- Zest of 1 orange (for syrup, optional)
- 1/2 teaspoon rose water (optional, for syrup)
- Chopped pistachios or almonds for garnish (optional)
Instructions:
1. Your oven should be preheated to 350°F (175°C), and you should grease a 9×13 inch (23×33 cm) baking dish.
2. In a huge mixing bowl, beat together 1 cup of granulated sugar and 3 large eggs until nice and creamy.
3. In a bowl, add 1 cup of plain yogurt, 1/2 cup of vegetable oil, and 1 teaspoon of vanilla extract. Combine thoroughly until the mixture is uniform.
4. Add the zest of 1 lemon.
5. In a separate bowl, blend together 1 1/2 cups of semolina flour, 1 cup of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt.
6. The dry ingredients should be added little by little to the wet ingredients. Stir gently until they’re completely incorporated.
7. Transfer the batter to the prepared baking dish, ensuring it is level and smooth on top. Place it in the oven and set the timer for 30 minutes. When it beeps, check the doneness by poking the center with a wooden toothpick. If it comes out clean, the cake is ready. If not, give it 5-10 more minutes.
8. While the cake bakes, the syrup may be prepared. Combine 1 1/2 cups of water, 1 1/2 cups of sugar, 1 tablespoon of lemon juice, and optionally, the zest of 1 orange with 1/2 teaspoon of rose water in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
9. When the cake is finished, take it out of the oven and allow it to cool slightly. Slice the cake into squares or diamonds while it is still in the pan.
10. Evenly pour the hot syrup over the cake, letting it drip down the sides. Allow it to soak in completely before serving. You can top the cake with chopped pistachios or almonds before presenting it if you wish.
