Revani.....a Turkish Sponge Cake

This is a peek outside my window........lots of snow and extremely freezing weather. I love the look of "Winter Wonderland", but it can be back breaking with all that shovelling.

Revani

This is a Turkish sweet cake made of a semolina soaked in syrup. My husband who is of Turkish background told me his Mom said it was named after a Turkish poet "Revani" from the Ottoman Empire during the 16 th century.

He remembers his Maternal grandmother baking this cake in bigger pans and him trying to sneak a few spoons of the sweet syrup before it was poured over the cake. I have his family recipe but it was written by guessing the measurements as they baked everything in the old dasy by memory..........but this recipe is the closest I've made and tastes equally the same.

.......this revani cake is like all Turkish cakes soaked in syrups......... it is a pale yellow colour ..........
with a golden brown top. it is light, fluffy, so moist and sweet that it will satisfy any sugar craving you have.

The lemony syrup permeates the cake giving it a fresh taste that is not too overpowering but adds a freshness.

Revani

Adapted from TurkishCookbook.

Ingredients;

1/2 cup sugar

1 Tbsp. Extra virgin olive oil

1 tsp. vanilla

4 eggs

1/2 cup semolina

1 Tbsp. baking powder

2/3 cup flour

Syrup;

2 cups water

1 cup + 2 Tbsp. sugar

juice of a lemon

Grease an 8" x 8" square cake pan.......Preheat oven to 375 deg. F.

Combine all syrup ingredients, bring to a boil and let it simmer for a few minutes and take off heat and set aside.

Use a hand mixer for the sugar, Extra virgin olive oil, vanilla and eggs. Mix till well combined.

I another bowl mix together the semolina, flour and baking powder til combined.

Add to wet ingredients and use mixer to combine all together.

Pour into greased cake pan.........and bake for 25 minutes. ***My oven it took 30 minutes, check after 25 minutes if toothpick comes out clean.

Cut Revani immediately into 9 squares........and pour with a tablespoon syrup slowly making sure it is absorbed equally.

This cake is also served with a dusting of dessicated coconut flakes [which I didn't have that day] or ground pistachios. Also vey yummy with ice cream or clotted cream, whatever you desire.

I'M LINKING TO;

"Foodie Friday"

Thanks for stopping by and greatly appreciate it and have a great weekend!