Revani, syrup soaked semolina cake
Cakes
Ukrainian cuisine
<br />Revani as called in Turkey and Greece (I believe) is a delicious semolina based cake that is soaked with a sugar syrup. A variant of it is also eaten in Egypt and other Middle Eastern countries (under the name of Basbousa and Harissa). I found this recipe in www.foodforpoems.blogspot.com, adapted from Binnur’s Turkish Cookbook. But my version is further adapted by me as I only had ½ cup all purpose flour while the recipe called for 2/3 cup, so I ended up using my ½ cup of flour plus 1 tbsp cornstarch to replace the missing 2 or so tbsp of flour. I also added some lime zest (or you can choose lemon or orange zest) to the cake. The cake was surprisingly of a light texture and moist, and not too sweet despite the sugar syrup. You can serve it as is or sprinkled with ground pistachios, and/or grated coconut, and/or whipped/clotted cream. Some recipes for the syrup also replace the water with rose water; some others may add a stick of cinnamon to the syrup. You could even, if you love rum cakes and Baba au rum like me, add a few tbsp of rum to the syrup. D) I would say the possibilities are endless; and in less than 1 ½ to 2 hours or so, this dessert can go from the mixer to the oven to the table. Enjoy!
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