Revani is a semolina cake so sweet and moist that it’ll capture your heart. This version of revani is full of crunchy poppy seeds and covered in luscious whipped cream.
For the cake:
- 3 large eggs
- 200ml milk (¾ cup + 1 tbsp)
- 50g caster sugar (¼ cup)
- 175g flour (1 ¼ cup)
- 8g baking powder (2 tsp)
- 215ml vegetable oil (1 cup)
- 175g irmik (1 cup)
- 100g poppy seeds (¾ cup)
For the syrup:
- 300g caster sugar (1 ½ cup)
- 300ml water (1 ¼ cup)
- 1 tsp lemon juice
For the topping:
- 300ml whipping cream, fridge-cold (1 ¼ cup)
- 55g powdered sugar (⅓ cup)
- 1 tsp vanilla extract
- 2 tbsp shelled crushed pistachios or poppy seeds (optional)
- Prepare. Preheat the oven to 180°C (355°F)*. Grease a 5cm-deep (2-inch deep) rectangle baking pan measuring roughly 23*30 cm (9*11 in). You could also use a square pan of a similar size.
- Make the cake batter. Whisk the eggs and sugar in a large mixing bowl for 2 min. Whisk in the milk. Sift the flour and baking powder above the bowl and mix until well combined. Add the oil and mix again. Lastly, add the irmik and poppy seeds and mix until well combined. Pour the batter into the prepared pan, smooth the top with a spatula and bake in the oven for 25 min.
- Make the syrup while the cake bakes. Put the sugar in a large heavy-bottomed saucepan and shake the pan lightly to level the sugar. Pour the water and lemon juice over the sugar and set the pan over medium heat. Once the sugar has mostly liquefied and begins to simmer, stir just a few times with a wooden spoon to dissolve the remaining dry parts and lower the heat. Once the sugar has completely melted, remove the pan from the heat.
- Finish off the cake. Check if the cake is done by inserting a wooden toothpick in its thickest part. It should come out clean. Set the baking pan on a cooling rack. Poke 2 dozens holes all over the cake. I use the probe of my instant-read thermometer to do so. Pour the syrup all over the cake and cover the pan with a dishtowel (make sure it doesn’t touch the cake). Let the cake soak up all the syrup and rest for 1 to 2 hours until the pan is at room temperature.
- Make the whipped cream. Place the whisk and the mixing bowl in which you will whip the cream for 15 min in the freezer. Take out the whisk and bowl from the freezer and the cream from the fridge. Whip the cream with a hand mixer on medium speed until you reach the soft peaks stage. Add the extract and sugar. Increase the speed and mix until everything is incorporated and the cream is really thick. Lift up the beaters of your hand mixer, the peaks should be stiff and stand straight up.
- Add the toppings. Using a palette knife evenly spread the whipped cream on the revani. Chill the revani in the refrigerator for 3 hours minimum, but the longer the better. Divide into pieces and sprinkle extra crushed pistachios or poppy seeds on top if desired.
* If you use a convection oven preheat the oven to 160°C (320°F).
You can keep revani in the fridge for up to 3 days.
- Serving Size: 1
- Calories: 713
- Fat: 42.7g
Keywords: semolina cake, syrupy desserts, cold cakes