Semolina Cake Soaked With Lemon Syrup (Revani) Recipe

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Semolina Cake Soaked With Lemon Syrup (Revani)
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Ingredients
11
Count
Nutrition
260
Calories
Total time
90
Minutes
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Ingredients:

  • 3 large eggs
  • 1 cup sugar
  • 1 1/2 cups coarse semolina or 1 1/2 cups cream of wheat
  • 1 cup sour cream
  • 1/2 tsp baking soda
  • 1 tbsp metaxa brandy
  • 1 tbsp finely grated orange zest
  • 1 cup water
  • 1 1/2 cups sugar
  • 1/2 lemon

Directions:

  1. Butter and coat with fine dry breadcrumbs a 9 x 9 inch Pyrex pan.
  2. Set oven rack in the middle of the oven; preheat to 350°.
  3. Whisk eggs and 1/2 cup sugar by hand in the bowl of an electric mixer.
  4. Place the bowl on the mixer fitted with the whisk attachment; whip the mixture on high speed until pale and thickened, about 4 minutes.
  5. While the eggs are whipping, stir the semolina and remaining 1/2 cup sugar together in a medium mixing bowl; stir in the sour cream.
  6. Dissolve the baking soda in the brandy in a small cup and stir into the semolina mixture; add in the orange zest and butter, stir to combine.
  7. When the egg mixture is ready, fold it into the semolina batter with a large rubber spatula.
  8. Scrape the cake batter into the prepared pan; smooth the top.
  9. Bake cake for about 30 minutes, or until it is well risen and deep golden and a pick comes out clean.
  10. Cool the cake on a rack for 10 minutes.
  11. While the cake is cookng, prepare the syrup: stir together all the ingredients in a saucepan; bring to a boil over medium heat; let the syrup boil gently for 5 minutes.
  12. While the syrup is cooling, score the cake into 2 inch diamonds or rectangles with the point of a sharp knife, cutting about 1 inch into the cake.
  13. After the syrup is cooked, remove the lemon half from the syrup and slowly pour the syrup all over the top of the cake so that it is evenly absorbed.
  14. Cool completely.
  15. Serve: cut through the scoring marks completely with a sharp knife; use a flexible spatula to first loosen each piece of cake, then remove it from the pan.
  16. Only the first piece is difficult and may break slightly, the rest should come out easily.
  17. Storage: keep the cake pan covered with plastic wrap at a cool room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 260.33 Kcal (1090 kJ)
Calories from fat 75.24 Kcal
% Daily Value*
Total Fat 8.36g 13%
Cholesterol 65.93mg 22%
Sodium 85.62mg 4%
Potassium 103.03mg 2%
Total Carbs 42.05g 14%
Sugars 24.57g 98%
Dietary Fiber 0.96g 4%
Protein 5.2g 10%
Vitamin C 2.2mg 4%
Vitamin A 0.1mg 2%
Iron 1.1mg 6%
Calcium 42.7mg 4%
Amount Per 100 g
Calories 244.87 Kcal (1025 kJ)
Calories from fat 70.77 Kcal
% Daily Value*
Total Fat 7.86g 13%
Cholesterol 62.01mg 22%
Sodium 80.53mg 4%
Potassium 96.9mg 2%
Total Carbs 39.55g 14%
Sugars 23.11g 98%
Dietary Fiber 0.91g 4%
Protein 4.89g 10%
Vitamin C 2mg 4%
Vitamin A 0.1mg 2%
Iron 1mg 6%
Calcium 40.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.7
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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