Revani is a cake with syrup. It is a common dessert. It is prepared with semolina, the finer the better. Although it does contain considerable amount of sugar, it doesn’t have any butter, so we can call it “light”. I am one of those lucky people don’t have a sweet-tooth and even I like a slice of revani occasionally.
Although it is quite straight forward to prepare revani; there are few points to watch out. The first one is the semolina; as I wrote above the finer the semolina the better. The second is the heat of both the syrup and the cake. They should both be warm when you are pouring the syrup.
I suggest cutting the cake before you pour on the syrup so it is absorbed better.
You can garnish with ground pistachio and coconut flakes.
You can serve it warm or keep it the fridge and serve it cold-which I prefer.
Add the sugar and water to a pot. Place on the stove and cook to boil. Also add the half lemon into the pot (as it is just cut a lemon into half and add). Continue to simmer for about 5 minutes with lower heat after it comes to boil. Then take out the lemon and set aside.
Preheat the oven to 190 degrees. Lightly butter a baking dish including the sides.
In your mixing bowl break the eggs and use a mixer to mix well with sugar.
Then add the yogurt and mix again.
Then add the liquid oil and mix again.
Then add the flour, semolina, the baking powder and a lemon’s grated zest.
Mix until you obtain a smooth, cake like texture.
Pour the mixture into the baking dish. Put into the oven.
Cook as if you are cooking a cake. Check the cake’s readiness by sticking in a thin knife or a tooth pick if it comes out clean, it is a sign that the cake is ready.
Wait until both the syrup and the cake have come to luke warm state. Cut the cake to serving size squares. Pour all the syrup all around the cake evenly. Wait until the syrup is quickly soaked up by the cake.
Garnish with ground pistacho and/or coconut flakes.