TURKISH REVANI SEMOLINA CAKE IN LEMON SYRUP
This Turkish Middle Eastern semolina cake dessert gets its flavor from fresh lemon juice and zest. An easy sponge cake that bakes up quickly and absorbs a delightful lemony sugar syrup. Make your Turkish delight fancy with a star pattern and almond slivers.
Provided by Tina
Categories Dessert Recipes
Time 1h35m
Number Of Ingredients 14
Steps:
- Pre-heat oven to 400F.
- In a large bowl, mix the first five ingredients. Pour into a greased 25-30cm baking pan. A large pie pan or a springform pan work well. Let sit for one hour for semolina to soak in the liquid.
- While cake is soaking, bring water and sugar to a simmer, let simmer for five minutes, turn off heat. When cool, add lemon juice.
- After one hour, cut semolina cake into your pattern of choice. Place blanched, peeled almonds in a decorative pattern. You can use either whole almonds or slivers.
- Bake cake for about 35 minutes until golden colored.
- Remove from oven, re-cut your pattern so the syrup soaks up the syrup. Pour syrup over entire cake.
- Wait at least one hour to serve or over night.
- Serve with creme fraiche or whipped cream if desired.
Nutrition Facts : Calories 235 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 slice, Sodium 70 grams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
SEMOLINA CAKE SOAKED WITH LEMON SYRUP (REVANI)
A Greek cake. The cake is served from the pan; use a glass pan so the lemon syrup doesn't react with metal. Nick Malgieri.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 16 two-inch pieces
Number Of Ingredients 11
Steps:
- Butter and coat with fine dry breadcrumbs a 9 x 9 inch Pyrex pan.
- Set oven rack in the middle of the oven; preheat to 350°.
- Whisk eggs and ½ cup sugar by hand in the bowl of an electric mixer.
- Place the bowl on the mixer fitted with the whisk attachment; whip the mixture on high speed until pale and thickened, about 4 minutes.
- While the eggs are whipping, stir the semolina and remaining ½ cup sugar together in a medium mixing bowl; stir in the sour cream.
- Dissolve the baking soda in the brandy in a small cup and stir into the semolina mixture; add in the orange zest and butter, stir to combine.
- When the egg mixture is ready, fold it into the semolina batter with a large rubber spatula.
- Scrape the cake batter into the prepared pan; smooth the top.
- Bake cake for about 30 minutes, or until it is well risen and deep golden and a pick comes out clean.
- Cool the cake on a rack for 10 minutes.
- While the cake is cookng, prepare the syrup: stir together all the ingredients in a saucepan; bring to a boil over medium heat; let the syrup boil gently for 5 minutes.
- While the syrup is cooling, score the cake into 2 inch diamonds or rectangles with the point of a sharp knife, cutting about 1 inch into the cake.
- After the syrup is cooked, remove the lemon half from the syrup and slowly pour the syrup all over the top of the cake so that it is evenly absorbed.
- Cool completely.
- Serve: cut through the scoring marks completely with a sharp knife; use a flexible spatula to first loosen each piece of cake, then remove it from the pan.
- Only the first piece is difficult and may break slightly, the rest should come out easily.
- Storage: keep the cake pan covered with plastic wrap at a cool room temperature.
Nutrition Facts : Calories 254.7, Fat 7.7, SaturatedFat 4.5, Cholesterol 55.5, Sodium 86.2, Carbohydrate 43.8, Fiber 0.8, Sugar 31.3, Protein 3.7
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