REVANI CAKE
Serves 16, Ready in 1 hour + cooling time
Revani Cake with Orange & Pistachio
I found this recipe in Sainsbury’s magazine a while back and loved it! Revani can sometimes be a bit dry but this is perfectly moist, with just the perfect amount of syrup.
Revani is a popular Albanian and Turkish cake that likely came to Albania when the country was under Ottoman rule. It is usually served for celebrations and it’s perfect when you’re entertaining large groups.
I also love using this as the base for my rose & pomegranate trifle recipe.
INGREDIENTS
For the cake:
125g Plain flour
150g Fine semolina flour
75g Ground almonds
1 Tablespoon baking powder
125g Butter, softened
200g Caster sugar
4x eggs, separated
Zest & juice of 1 lemon
250g Greek yoghurt
For the syrup:
200g Caster sugar
Juice of 2 oranges
Juice of 1 lemon
METHOD
Heat the oven to 180 degrees and line a 24cm baking tin with baking paper.
Combine the flour, semolina, ground almonds & baking powder in a mixing bowl and set aside.
Beat the butter and sugar in another bowl and beat until light and fluffy.
Add the egg yolks one at a time, then the lemon zest and juice.
Add the Greek yoghurt, folding it in gently with a spatula.
Fold the wet mixture into the dry ingredients.
In another bowl, whisk the egg whites into stiff peaks and gently fold these into the cake batter.
Pour the cake batter into the baking tray and bake for 10 minutes.
After 10 minutes, turn the oven down by 20 degrees and bake for another 35 minutes.
When the cake is nearly ready, prepare the syrup. Put the sugar in a saucepan with 100ml of water and citrus juices. Gently heat them and stir until the sugar is dissolved.
Heat for a further 10 minutes until the mix thickens and becomes syrupy.
When the cake is ready, remove it from the oven and prick the surface all over with a wooden skewer. Pour the syrup over the entire cake and leave it to cool completely until the syrup has been soaked up.