Turkish Semolina Revani Cake
cobalt (Co)
selenium (Se)
phosphorus (P)
Choline
Vitamin C
Vitamin B5
Description
Single-serving version of moist semolina cake with orange-saffron syrup.
- Preheat the oven to 180°C (350°F). Grease a small portion baking dish with 2 g of butter.
- In a bowl, whisk the egg with 30 g of sugar until light and foamy.
- Add yogurt and melted butter (3 g), mix well.
- Add semolina, flour, baking powder and salt. Mix into a smooth batter.
- Pour the batter into the prepared dish and bake for 25–30 minutes until golden and a toothpick comes out clean.
- 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.
- Squeeze the juice from the orange quarter (about 20 ml) and add to the syrup. Heat for 1 minute, then strain.
- Pour the hot syrup over the hot cake and let it soak for 15–20 minutes.
- Serve warm or chilled.
750
183 kcal / 100 g
kcal
18.6 g
4.5 g / 100 g
Protein
139.8 g
34.1 g / 100 g
Carbohydrates
13.8 g
3.4 g / 100 g
Fats
4.3 g
1.1 g / 100 g
Ash
3.9 g
1.0 g / 100 g
Fiber
56.1%
Water
74.7 g
18.2 g / 100 g
Sugars
56.3 g
13.7 g / 100 g
Starch
0.1 g
0.02 g / 100 g
Omega-3
1.55 g
0.38 g / 100 g
Omega-6
6.3 g
1.5 g / 100 g
SFA
