Ingredients Jump to Instructions ↓

  1. Turkish Revani

  2. 3 cups granulated sugar

  3. 3 cups water

  4. 1 tablespoon fresh lemon juice (grate the zest for the cake first)

  5. 1/2 cup all-purpose flour

  6. 1 teaspoon baking powder

  7. 1 cup fine semolina

  8. 10 large eggs, separated

  9. 1/2 cup granulated sugar

  10. 1 teaspoon pure vanilla extract

  11. Finely grated zest of 1 lemon

  12. 1/2 cup whole milk

  13. 1/4 teaspoon salt

  14. 8 tablespoons (1 stick) unsalted butter, melted and still hot

  15. 3/4 cup unsalted pistachios, coarsely chopped

  16. Lightly sweetened whipped cream for serving

  17. To make the syrup, combine the sugar, water, and lemon juice in a

  18. heavy medium saucepan over medium-high heat and stir almost constantly

  19. until the liquid comes to a full rolling boil. Reduce the heat so

  20. that the syrup boils slowly and cook, without stirring, for 10

  21. minutes. Remove the pan from the heat and cool to room temperature.

  22. Cover and refrigerate until cold, at least several hours, or overnight.

  23. Adjust an oven rack to the center position and preheat the oven to

  24. 350 degrees F. Butter a

  25. 13 x 9 x 2-inch baking pan.

  26. Sift the flour together with the baking powder and semolina twice.

  27. In the bowl of a heavy-duty mixer, use the whip attachment to beat

  28. the egg yolks with the sugar on medium speed for 1 minute. Increase

  29. 3 to 4 minutes, until the

  30. yolks have increased in volume and are very pale and thick. On low

  31. speed, beat in the vanilla, lemon zest, and milk. Add the dry

  32. ingredients and beat just until incorporated. Scrape the batter

  33. into a large wide bowl. Wash and dry the mixer bowl and whip. Put

  34. the egg whites and salt into the clean mixer bowl and beat on

  35. medium-low speed until the whites are frothy. Increase the speed

  36. to medium-high and beat just until the whites form puffy, droopy

  37. peaks that curl slightly at their tips when the beater is raised.

  38. With a large rubber spatula, gradually fold the whites into the

  39. yolksabout 3 additionsonly until no whites show. Scrape the batter

  40. into the prepared pan and smooth the top.

  41. 30 to 40 minutes, until the top is an even golden brown,

  42. the cake springs back in the center when gently pressed, and a

  43. toothpick inserted in the center comes out clean. Set the cake pan

  44. on a wire rack and immediately begin brushing the hot melted butter

  45. all over the top of the cake, using it all. This will take a couple

  46. of minutes. Cut the cake, in its pan, into 15 portions with a small

  47. sharp serrated knife. Slowly pour the cold syrup all over the cake,

  48. using it all. Sprinkle the top of the cake with the pistachios.

  49. Let the cake stand at room temperature until it has cooled completely.

  50. Cover the cake with plastic wrap and refrigerate overnight before

  51. serving. Note: The cake gets even better over a few days in the refrigerator.

  52. Let come to room temperature before serving, with the whipped cream.


Send feedback