Revani is a traditional Middle Eastern dessert that’s incredibly moist and fragrant. It’s made with semolina, which gives it a unique texture, and soaked in a lemon-flavoured simple syrup. Once baked, the cake is golden brown and beautifully risen.
Ingredients:
- 125g unsalted butter, room temperature (plus extra for brushing)
- 215g (1 cup) caster sugar
- 1 tbsp finely grated lemon zest
- 2 eggs, beaten
- 130g (2/3 cup) finely ground semolina
- 200g (1 1/3 cups) self-raising flour, sifted (plus extra for dusting)
- 125ml (1/2 cup) milk
Lemon syrup:
- 215g (1 cup) caster sugar
- 125ml (1/2 cup) strained lemon juice
- 1 lemon, thinly sliced
Ricotta Cream:
- 250g smooth ricotta
- 1 tablespoon caster sugar
Method:
Preheat the oven to 170°C (340°F).
In a large bowl, whisk the eggs, sugar and lemon zest until light and fluffy (about 4 minutes).
Add the oil and mix in the semolina, flour and baking powder on a low speed.
Grease a 20 x 28cm (or similar) baking tin.
Pour the cake mixture into the pan and bake until golden brown and risen.
While the cake is baking, make the lemon syrup: In a saucepan, combine the caster sugar and strained lemon juice. Heat until the sugar has dissolved. Add the thinly sliced lemon.
When the cake has come out of the oven, allow it to cool slightly.
Pour the cooled lemon syrup evenly over the warm cake and allow to soak in.
For the ricotta cream, mix the soft ricotta with the icing sugar until well combined.
Serve the Revani cake with a dollop of ricotta cream and enjoy!
