Revani (Semolina Cake)
Serves: 6 to 8
For the syrup
For the cake
- 3 eggs Add to list
- 1 cup sugar Add to list
- 1/3 cup canola oil plus a little for greasing the pan Add to list
- 1/3 cup plain yogurt Add to list
- 1 teaspoon orange zest Add to list
- 1 cup sifted unbleached flour Add to list
- 1 cup sifted semolina Add to list
- 1 teaspoon baking powder Add to list
- 1 cup water at room temperature Add to list
- 1/3 cup shredded coconut (optional) Add to list
- Crème fraîche for garnish (optional) Add to list
To make the syrup, boil the sugar and water together for 20 minutes then let it cool. Prepare this in advance, as it should be at room temperature before pouring over the cake.
Preheat oven to 350º F.
Beat the eggs and sugar for about 10 to 15 minutes with an electric mixer until they are fluffy, creamy and light in color. Add the oil, yogurt, orange zest, flour, semolina and baking powder. Mix all the ingredients well with a wooden spoon, stirring in the same direction.
Grease a 13- by 9-inch pan (preferably glass) and pour in the batter. Bake for 30 to 40 minutes until the crust is dark golden in color, with crispy edges.
As soon as you take the cake out of the oven, pour room temperature water over the cake. Wait for about 4 to 5 minutes then pour the prepared syrup over the cake, letting it sit until all the syrup is absorbed.
When the cake is cool and syrup is absorbed, slice it in diamond shapes and sprinkle with coconut. Serve with crème fraîche, if using.
You do not need to refrigerate this cake right away; it can be refrigerated for about 1 week.
Recipe by, PCC Cooks instructor
Source: Demonstrated on the PCC Cooks stage at Vegfest 2013.