- Turkish Revani
3 cups granulated sugar
3 cups water
1 tablespoon fresh lemon juice (grate the zest for the cake first)
1/2 cup all-purpose flour
1 teaspoon baking powder
1 cup fine semolina
10 large eggs, separated
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
Finely grated zest of 1 lemon
1/2 cup whole milk
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and still hot
3/4 cup unsalted pistachios, coarsely chopped
Lightly sweetened whipped cream for serving
To make the syrup, combine the sugar, water, and lemon juice in a
heavy medium saucepan over medium-high heat and stir almost constantly
until the liquid comes to a full rolling boil. Reduce the heat so
that the syrup boils slowly and cook, without stirring, for 10
minutes. Remove the pan from the heat and cool to room temperature.
Cover and refrigerate until cold, at least several hours, or overnight.
Adjust an oven rack to the center position and preheat the oven to
350 degrees F. Butter a
13 x 9 x 2-inch baking pan.
Sift the flour together with the baking powder and semolina twice.
In the bowl of a heavy-duty mixer, use the whip attachment to beat
the egg yolks with the sugar on medium speed for 1 minute. Increase
3 to 4 minutes, until the
yolks have increased in volume and are very pale and thick. On low
speed, beat in the vanilla, lemon zest, and milk. Add the dry
ingredients and beat just until incorporated. Scrape the batter
into a large wide bowl. Wash and dry the mixer bowl and whip. Put
the egg whites and salt into the clean mixer bowl and beat on
medium-low speed until the whites are frothy. Increase the speed
to medium-high and beat just until the whites form puffy, droopy
peaks that curl slightly at their tips when the beater is raised.
With a large rubber spatula, gradually fold the whites into the
yolksabout 3 additionsonly until no whites show. Scrape the batter
into the prepared pan and smooth the top.
30 to 40 minutes, until the top is an even golden brown,
the cake springs back in the center when gently pressed, and a
toothpick inserted in the center comes out clean. Set the cake pan
on a wire rack and immediately begin brushing the hot melted butter
all over the top of the cake, using it all. This will take a couple
of minutes. Cut the cake, in its pan, into 15 portions with a small
sharp serrated knife. Slowly pour the cold syrup all over the cake,
using it all. Sprinkle the top of the cake with the pistachios.
Let the cake stand at room temperature until it has cooled completely.
Cover the cake with plastic wrap and refrigerate overnight before
serving. Note: The cake gets even better over a few days in the refrigerator.
Let come to room temperature before serving, with the whipped cream.
