Turkish Semolina Revani Cake

Turkish Semolina Revani Cake

45 min
Medium
1 serv.
318 g / 1 serv.

Rating

Average rating:—

Description

Single-serving version of moist semolina cake with orange-saffron syrup.

  1. Preheat the oven to 180°C (350°F). Grease a small portion baking dish with 2 g of butter.
  2. In a bowl, whisk the egg with 30 g of sugar until light and foamy.
  3. Add yogurt and melted butter (3 g), mix well.
  4. Add semolina, flour, baking powder and salt. Mix into a smooth batter.
  5. Pour the batter into the prepared dish and bake for 25–30 minutes until golden and a toothpick comes out clean.
  6. While the cake is baking, make the syrup: in a saucepan combine 60 ml water, remaining 20 g sugar, saffron and zest of a quarter orange. Bring to a boil and simmer for 3–4 minutes.
  7. Squeeze the juice from the orange quarter (about 20 ml) and add to the syrup. Heat for 1 minute, then strain.
  8. Pour the hot syrup over the hot cake and let it soak for 15–20 minutes.
  9. Serve warm or chilled.
559
176 kcal / 100 g
kcal
14.1 g
4.4 g / 100 g
Protein
104.3 g
32.8 g / 100 g
Carbohydrates
10.1 g
3.2 g / 100 g
Fats