Egyptian Revani Cake

Week Four of our Food Atlas Challenge was Egyptian Food 🇪🇬! For dessert, we made an Egyptian Revani Cake. This very sweet semolina cake is soaked in a homemade sweet and tart syrup and then topped with coconut and pistachios! Variations of this sweet treat is found all throughout the Mediterranean and Middle Eastern region. Preparation and cook time should take you a total of 40 minutes.

Ingredients:

For the syrup:

• 1 Cup Granulated Sugar

• 1 & 1/2 Cup Water

• 1 Teaspoon Vanilla Extract

• Juice a whole Lime.

• 1/2 Cup Honey

For the cake:

• 4 Large Eggs, room temperature.

• 1/2 Cup Granulated Sugar

• 1/4 Cup Butter, melted.

• 1 Teaspoon Vanilla Extract

• 3/4 Cup Fine Semolina Flour.

• 3/4 Cup All-Purpose Flour.

• 1 Teaspoon Baking Powder

• 1/4 Teaspoon Salt

For garnish:

• 1/2 Cup Shredded Coconut, sweetened or unsweetened (depending on preference, it’s already a very sweet cake so we did unsweetened!)

• 1/2 Cup Ground Pistachios

Directions:

1. First, make the syrup. In a medium saucepan, combine the syrup ingredients, bring to a boil, and simmer for 5 minutes.

2. Set aside to cool completely.

3. Now, preheat the oven to 350° F and grease a standard pie dish.

4. In a stand mixer or bowl using an electric mixer, add the eggs and sugar and whip on high until it becomes pale yellow and fluffy. About 5 minutes.

5. Add in the butter and vanilla extract and mix.

6. In a separate bowl, combine flour, semolina, baking powder and salt.

7. Fold the dry ingredients into the wet ingredients working in batches.

8. Bake in the oven for 25-30 minutes until a toothpick inserted in the middle comes out clean.

9. Poke the cake many times using the toothpick then pour the cooled syrup over. It’s going to seem like a lot of liquid, but it will soak all of it up!

10. Allow the cake to cool down and rest for 1-2 hours before inverting on a serving platter. Decorate with coconut flakes and pistachios.