Revani

Here’s why you’re going to love this

This is one of my favourite versions, it is quick and easy and it has the best ratio of cake to syrup.

Normally, revani is made with semolina, but this one is made with flour.

Bring to a boil the water with the sugar. Turn down the heat, stirring occasionally for about 5 minutes, while adding the juice of a freshly squeezed lemon, taking care to remove the seeds, if any.

; Remove from heat and let it cool down.; Preheat your oven at 200C / 400F.; Cake: Mix the eggs and sugar for about 4 minutes, until the texture becomes foamy. ; Add the flour and baking powder. You can stir the flour in the mix with a spoon, so that it doesn't make a mess. The mix is ready when it is smooth.; Lightly grease a – preferably – glass baking dish, with butter. I use a rather large one, 10 x 14 inches / 25 x 35 centimetres, as I prefer slimmer pieces. ; Pour the mix in the baking dish and place it in the oven for about 20-30 minutes, at the same temperature. The cake is ready when it has a light brown colour on top.; Take it out of the oven and pour the syrup all over the cake, while the cake is still hot. Make sure you cover all of it, so it becomes evenly moist, even at the centre of the cake.; Serve it with shredded coconut and optionally with a clove in the middle of each piece.; - [/wpurp-searchable-recipe]

Ingredients

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Syrup ingredients:

Cake ingredients:

Instructions

Syrup instructions:

1. Firstly, make the syrup, so when the cake is ready, it will have cooled down a bit. Bring to a boil the water with the sugar. Turn down the heat, stirring occasionally for about 5 minutes, while adding the juice of a freshly squeezed lemon, taking care to remove the seeds, if any.
2. Remove from heat and let it cool down.
3. Preheat your oven at 200C / 400F.

Cake instructions:

1. Mix the eggs and sugar for about 4 minutes, until the texture becomes foamy.
2. Add the flour and baking powder. You can stir the flour in the mix with a spoon, so that it doesn't make a mess. The mix is ready when it is smooth.
3. Lightly grease a – preferably – glass baking dish, with butter. I use a rather large one, 10 x 14 inches / 25 x 35 centimetres, as I prefer slimmer pieces.
4. Pour the mix in the baking dish and place it in the oven for about 20-30 minutes, at the same temperature. The cake is ready when it has a light brown colour on top.
5. Take it out of the oven and pour the syrup all over the cake, while the cake is still hot. Make sure you cover all of it, so it becomes evenly moist, even at the centre of the cake.
6. Serve it with shredded coconut and optionally with a clove in the middle of each piece.

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