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turkish almond coconut semolina cake (revani)

(1 RATING)
1 Pinch 1 Photo
Annacia avatar
Moose Jaw, SK
Updated on Jul 4, 2017

Revani (reh-vah-NEE') is a classic dessert that has been present in Turkish cuisine since the Ottoman period. It's said to have been given its name when the Ottomans conquered the city of Yerevan in what is today Armenia. Revani is one of the most common desserts in Turkish cuisine that's served both at home and in restaurants.

Rate
Slice of cake.
prep time 15 Min
cook time 45 Min
method Bake
yield 8 serving(s)

Ingredients

  • CAKE:
  • 1/2 cup plus 2 tbsp unsalted butter
  • 1 cup sugar
  • 1 cup plain yogurt
  • 1 cup fine semolina plus 1 cup coarse semolina (or 2 cups coarse semolina or 2 cups original cream of wheat enriched farina)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/3 cup almond milk
  • 1/4 cup sweetened shredded coconut or coconut chips
  • 1/4 cup shaved almonds
  • CINNAMON SIMPLE SYRUP:
  • 1 1/2 cups sugar
  • 1 3/4 cups water
  • 1 cinnamon stick, 3 in (if you love cinnamon use 2)
  • 1/4 teaspoon lemon juice

How To Make turkish almond coconut semolina cake (revani)

  • Step 1
    Preheat the oven to 350 degrees F. Place the butter in a small bowl and melt in the microwave. Set aside.
  • Step 2
    In a large mixing bowl, combine together the sugar and yogurt. Now add in the semolina, salt, baking powder and milk. Finally stir in the melted butter, and let the mixture sit briefly so that the butter is absorbed.
  • Step 3
    Transfer the semolina mixture into a lightly greased 9″-round cake pan or baking dish. Bake in the 350 degrees F-heated oven for about 40-45 minutes. If necessary, broil ever so briefly so that the top of the cake gains color. Watch carefully. When ready, remove from oven.
  • Step 4
    While the cake is baking, prepare the cinnamon simple syrup. In a small sauce pan or pot, combine the sugar, water and cinnamon stick('s). Bring to a boil on high heat, stirring until sugar dissolves.
  • Step 5
    Turn heat to low and let cook for a few minutes until the syrup thickens. Remove from heat and stir in the lemon juice. Let cool completely, then remove the cinnamon.
  • Step 6
    As soon as the cake is removed from the oven, pour the cool syrup on the hot cake. Let cool completely. Syrup must be absorbed into the cake. For best result, let it sit for 1 hour before serving.
  • Step 7
    When ready to serve, top the cake with the coconut and shaved almonds. Slice and enjoy!
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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