Prep Time 60 Min
Cook Time 30 Min
Servings6 servings People
Calories300 kcal
Making revani is a delightful way to indulge in a sweet treat that’s often served in Middle Eastern bakeries. This cake has a charming texture that balances moisture from the syrup and the fluffiness from the eggs. I’ve found that making sure to let the syrup cool before pouring it over the hot cake really helps it soak in beautifully, avoiding any sogginess. This recipe is perfect for gatherings with friends or family, and I usually serve it alongside coffee or tea. It’s one of those desserts that my kids ask for again and again, especially with a sprinkle of extra coconut on top.
Ingredients
- 1 tablespoon melted ghee for greasing
- 2 tablespoons all-purpose flour for dusting
- 1/4 cup shredded coconut for garnish
- 2 cups sugar
- 1 1/2 cups water
- 2 tablespoons lemon juice
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 3/4 cup vegetable oil
- 3/4 cup milk
- 1 tablespoon white vinegar
- 1 cup all-purpose flour
- 1 cup semolina
- 1/2 cup shredded coconut
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
Instructions
- Prepare the syrup by combining the sugar and water in a pot. Boil for about 4 minutes, then turn off the heat and stir in the lemon juice. Let it cool.
- In a large bowl, whisk together the eggs, vanilla, sugar, oil, milk, and vinegar until well blended.
- Mix the wet ingredients until light in color, then set aside for a few minutes.
- In another bowl, combine all-purpose flour, semolina, coconut, baking powder, salt, and baking soda until well mixed.
- Pour the egg mixture into the flour mixture, stirring continuously until you achieve a semi-liquid batter, similar to regular cake batter.
- Grease a baking dish with the melted ghee, dust with flour, and pour the batter evenly into the dish.
- Bake in a preheated oven until the cake is done, then remove and pour the cooled syrup over the hot cake.
- Garnish with shredded coconut, let the cake cool completely, then cut into squares and serve with your favorite drinks.
Why You’ll Love This Recipe
- This dessert is easy to prepare with ingredients you likely already have on hand.
- The combination of textures from the semolina and coconut creates a comforting bite.
- It’s a versatile cake that pairs well with many drinks, making it ideal for various occasions.
Chef’s Tips for Perfection
- Make sure to let the syrup cool before pouring it over the cake to prevent sogginess.
- Check the cake for doneness by inserting a toothpick; it should come out clean.
- You can add nuts like almonds or pistachios for an extra crunch if desired.
Storage and Reheating
Store leftover revani in an airtight container at room temperature. It will keep well for a few days. For longer storage, you can refrigerate it, but be aware that the texture might change slightly. Just bring it back to room temperature before serving for the best experience.
Nutritional Notes
Each serving of revani contains approximately 300 calories. Keep in mind that the actual values can vary depending on the specific ingredients used and portion sizes.
