Revani changes character with the ratio of flour to semolina: more semolina and it is sandier and takes up more syrup, more flour and it moves towards a cake. This recipe takes a balanced ratio. The syrup rule applies, with a qualification: revani can be warm and the syrup hot - the real rule is that the two must not be at the same temperature.
Ingredients
For the dough
For the syrup
For the top
Method
-
Make the syrup
Boil the sugar and water for 12 minutes, add the lemon juice and cool.
-
Beat the eggs
Beat the eggs and sugar for 5 minutes, until foamy and pale.
-
Add the liquids
Add the oil and yoghurt and mix.
-
Add the dry ingredients
Sift in the semolina, flour, baking powder and vanilla and fold in with a spatula.
-
Bake
Pour into a greased dish and bake at 180 degrees for 35 minutes. The top should be golden.
-
Cut
Cut into squares the moment it leaves the oven.
-
Add the syrup
Pour cold syrup over the hot revani and give it 25 minutes to take it up. Scatter with desiccated coconut.
Tips
- Beat the eggs well; the rise of revani comes entirely from there and the baking powder only helps.
- Cut before the syrup goes on, so the syrup runs down into the cuts.
- THE SYRUP RULE: the two must not be at the same temperature. The dessert hot and the syrup cold is the safest.
Nutrition
Values are per serving and approximate.