Pistachio and Cardamom Revani Cake Recipe

Ingredients with Measurements:
- 1 cup semolina
- 1 cup sugar
- 1 cup plain yogurt
- 1/2 cup vegetable oil
- 1/2 cup shelled pistachios, chopped
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon vanilla extract
- 1/2 cup water
- 1/4 cup honey

Special equipment needed:
- 9-inch square baking pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Saucepan

Step-by-step instructions:

1. Preheat the oven to 350°F (180°C). Grease a 9-inch square baking pan with oil or cooking spray.

2. In a mixing bowl, whisk together the semolina, sugar, baking powder, and ground cardamom.

3. In another mixing bowl, whisk together the yogurt, vegetable oil, and vanilla extract.

4. Gradually add the dry ingredients to the wet ingredients, whisking until well combined.

5. Fold in the chopped pistachios.

6. Pour the batter into the prepared baking pan and smooth the top with a spatula.

7. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

8. While the cake is baking, prepare the syrup. In a saucepan, combine the water and honey and bring to a boil. Reduce the heat and simmer for 5 minutes.

9. Remove the cake from the oven and immediately pour the syrup over the hot cake.

10. Let the cake cool completely in the pan before slicing and serving.


- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 9-inch square cake, serves 8-10

Nutritional information:
- Calories: 315
- Fat: 14g
- Carbohydrates: 44g
- Protein: 5g
- Fiber: 2g
- Sugar: 28g

Substitutions for ingredients:
- You can use almond flour instead of semolina for a gluten-free version of this cake.
- You can use any type of nuts instead of pistachios, such as almonds, walnuts, or pecans.
- You can use maple syrup or agave nectar instead of honey.

Variations:
- You can add orange zest or lemon zest to the batter for a citrusy flavor.
- You can add rose water or orange blossom water to the syrup for a floral flavor.

Tips and tricks:
- Make sure to pour the syrup over the hot cake so that it can absorb the syrup and become moist.
- Let the cake cool completely before slicing to prevent it from falling apart.
- Store the cake in an airtight container at room temperature for up to 3 days.

Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.

Reheating instructions:
- You can reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.

Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Garnish the cake with chopped pistachios or edible flowers.

Garnishes:
- Chopped pistachios
- Edible flowers
- Powdered sugar

Pairings:
- Turkish coffee
- Mint tea
- Vanilla ice cream

Suggested side dishes:
- Fresh fruit salad
- Greek yogurt
- Baklava

Troubleshooting advice:
- If the cake is too dry, you can add more syrup or serve it with whipped cream or ice cream.
- If the cake is too moist, you can bake it for a few more minutes or reduce the amount of syrup.

Food safety advice:
- Make sure to use clean and sanitized utensils and equipment when preparing the cake.
- Store the cake in an airtight container to prevent contamination.

Food history:
- Revani cake is a traditional Turkish dessert made with semolina and soaked in syrup. It is commonly served during Ramadan and other special occasions.

Flavor profiles:
- This cake has a nutty and slightly sweet flavor from the pistachios and honey, with a hint of cardamom and vanilla.

Serving suggestions:
- Serve the cake as a dessert or a sweet snack with tea or coffee.

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Region: Greek

Taste: Sweet, Nutty, Fragrant, Aromatic, Spiced