''SUTLU REVANI'' RECIPE - Turkish Semolina Cake With Milk Syrup

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"SUTLU REVANI" RECIPE - Turkish Semolina Cake With Milk Syrup

Music: Asik Veysel - Uzun Ince Bir Yoldayim
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you 'Revani' (reh-vah-nee) with milk syrup recipe, one of the most common desserts in Turkish cuisine. Milk is naturally sweet, so no need to add lots of sugar for this syrup. I use a 24 cm./9 inches, pyrex glass pie dish for this recipe. If using another dish, the baking time might change slightly. Hope you give this amazing dessert a try!

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INGREDIENTS

CAKE
3 eggs (at room temp)
1 cup flour - 1 cup semolina
1 cup Turkish (or Greek) yogurt
1/2 cup granulated sugar
1 packet baking powder
1 packet vanilla sugar
A pinch of salt
1/4 cup melted butter
1/4 cup oil
Lemon zest
1 tbsp lemon juice

SYRUP
1/2 cup sugar - 4 cups milk

GARNISH
Coconut flakes/ or chopped nuts/ or ground nuts

DIRECTIONS

*If you want to use the "Classic Syrup" for this Revani cake, you need to prepare the syrup first.
Combine 4 - 1/2 cups water with 4 cups sugar in a pan and bring to a boil, stirring constanly.
Then add juice of 1/8 lemon and the used lemon grind.
Simmer for 10 minutes, turn off the heat and let cool.
For the cake: Grease a 24 cm./9 inches glass pie dish and preheat oven to 175C/ 350 F.
Sift the flour, semolina, baking powder, vanilla sugar and a pinch of salt into a bowl.
Mix and set aside.
Combine the sugar, zest of a one lemon and 1 tbsp lemon juice in a big bowl.
Add eggs.
Using a mixer, beat well for about 3-4 minutes.
Add yogurt.
Add 1/4 cup melted butter and 1/4 cup oil, beat for about 1 minute.
Add the dry ingredients into the wet, and mix with a spoon.
Making sure to not to overmix.
Beat for a few times with the mixer.
Using a spatula, scrape the edges and the bottom of the bowl.
Pour the mixture into the pie dish, smooth the top.
Shake it and tap lightly on the counter, to get rid of air bubbles.
Bake for about 25-30 minutes, or until golden brown.
Meanwhile for the syrup: Combine the sugar and milk in a saucepan.
Heat the milk over medium low heat, stirring constantly until the sugar is melted. (No need to boil it.)
Turn off the heat, let cool.
Once baked, remove the cake from the oven, check the middle with a skewer and let cool for about 2 minutes.
Loosen the edges.
Using a sharp knife, cut into diamond shapes.
Scoop the cooled syrup over the hot cake, slowly.
Cover with a lid, leaving the lid sligthly ajar, let cool completely.
Garnish with some coconut flakes or nuts.
(I usually use chopped pistachios.)
Refrigerate for at least 4 hours or overnight.
*Do not refrigerate just let stand, if using the "Classic Syrup".
Cut the slices one more time, before transfering Revani from pie dish to serving plate.
The first piece is always the hardest to get out :)
Then enjoy this incredibly delicious and moist dessert.
Best eaten the day after its made but to be honest, we never wait that long :)

READY :) Thank You For Watching!
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