REVANI SYRUP CAKE

delicious - - ANDREW MCCONNELL -

SERVES 8 Revani is a sweet Turk­ish semolina cake.

200g caster sugar 3 eggs 1 cup (280g) Greek yo­ghurt 2 tbs grape­seed oil

1/4 tsp vanilla ex­tract Finely grated zest of 1 lemon and

juice of 1/ 2 a lemon 150g fine semolina 1/ 2 cup (50g) al­mond meal 1/ 3 cup (50g) plain flour 1 tsp bak­ing pow­der 2 tbs chopped pis­ta­chios

LEMON SYRUP

11/ 2 (330g) cups caster sugar Juice of 1 lemon

For the lemon syrup, com­bine sugar and 11/ 2 cups (375ml) wa­ter in a saucepan over high heat, stir­ring un­til sugar is dis­solved. Bring to the boil and cook, with­out stir­ring, for 3 min­utes to re­duce slightly. Re­move from heat and stir through lemon juice. Set aside to cool (syrup can be stored, cov­ered and chilled, for up to 2 months).

Pre­heat oven to 180°C. Grease an 8cm x 27cm loaf pan and line long edges with bak­ing pa­per, al­low­ing 5cm to over­hang.

To make the cake, in a stand mixer fit­ted with the whisk at­tach­ment, whisk sugar and eggs to­gether at low speed un­til sugar is dis­solved. Add yo­ghurt, oil, vanilla and lemon zest and juice, and whisk un­til com­bined. Add semolina, al­mond meal, flour, bak­ing pow­der and a pinch of salt flakes, and whisk un­til just com­bined.

Pour bat­ter into pre­pared pan and sprin­kle with pis­ta­chios. Bake for 35 min­utes or un­til a skewer in­serted in the cen­tre comes out clean. Pour cooled sugar syrup over the hot cake and stand to cool to room tem­per­a­ture. Re­move from pan us­ing ex­cess bak­ing pa­per, trans­fer to a serv­ing plate and slice thickly to serve.

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