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Revani (Golden Semolina Sponge Cake with Citrus Syrup)
An iconic Eastern Mediterranean dessert of golden, moist semolina sponge cake soaked while hot in fragrant citrus syrup and adorned with crushed pistachios.
Prep
20 min
Cook
35 min
Total
55 min
Ingredients
8servings
- Coarse semolina200 g
- All-purpose flour100 g
- Granulated sugar200 g
- Whole eggs3 piece
- Plain yogurt150 g
- Sunflower oil80 ml
- Fresh orange juice and zest100 ml
- Water for syrup250 ml
- Ground pistachios for garnish30 g
Preparation Steps
1
Prepare syrup: boil water, 120 g sugar, and orange juice for 8 minutes. Allow to cool completely.
8 min timer
2
Beat eggs with remaining 80 g sugar until pale, fluffy, and voluminous.
5 min timer
3
Gently fold in yogurt, oil, and orange zest, followed by semolina and sifted flour.
4 min timer
4
Pour batter into greased baking pan and bake at 180°C for 30-35 minutes until golden and springy.
35 min timer
5
Pierce hot cake with a skewer and ladle cold syrup evenly over it. Garnish with pistachios, chill, and slice into diamonds.
5 min timer
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Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
