Description
Turkish Pistachio-Saffron Revani Cake is a moist and fragrant semolina dessert infused with aromatic saffron and crunchy pistachios. This traditional Turkish cake is soaked in a saffron-infused syrup, delivering a perfect balance of sweet, floral, and nutty flavors. Ideal for serving warm or at room temperature, it makes a delightful treat for gatherings or special occasions.
Ingredients
Scale
For the Cake:
- 2 cups semolina
- 1 cup granulated sugar
- 1 cup plain yogurt
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon saffron threads
- 1/4 cup hot water
- 1/2 cup finely chopped pistachios (plus extra for garnish)
- 1 teaspoon vanilla extract
For the Syrup:
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/4 teaspoon saffron threads
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prepare it for the cake batter.
- Infuse Saffron: In a small bowl, soak the saffron threads in 1/4 cup hot water for about 10 minutes to release their vibrant color and flavor.
- Mix Dry and Wet Ingredients: In a large bowl, combine semolina, sugar, yogurt, vegetable oil, eggs, baking powder, baking soda, salt, and vanilla extract. Stir well until the mixture is smooth and well incorporated.
- Add Saffron and Pistachios: Add the saffron-infused water and the finely chopped pistachios into the batter and mix until evenly distributed.
- Pour Batter: Transfer the batter into the greased baking dish, spreading it evenly using a spatula to ensure uniform thickness.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the top becomes golden brown and a toothpick inserted into the center comes out clean.
- Prepare Syrup: While the cake is baking, combine sugar, water, lemon juice, and saffron threads in a small saucepan over medium heat.
- Simmer Syrup: Bring the syrup mixture to a boil, then reduce heat and simmer for about 10 minutes until it thickens slightly.
- Cool Syrup: Remove the syrup from heat and allow it to cool to room temperature.
- Pour Syrup Over Cake: Once the cake is baked and still hot, evenly pour the cooled syrup over the cake, letting it absorb the syrup fully.
- Soak and Rest: Let the cake soak for at least 30 minutes to allow the syrup to permeate the semolina cake completely.
- Serve: Cut the cake into pieces and serve warm or at room temperature, garnished with extra chopped pistachios for added texture and flavor.
Notes
- For best flavor, use high-quality saffron threads.
- You can substitute vegetable oil with melted butter for a richer taste.
- The cake can be stored covered at room temperature for up to 2 days.
- To keep the cake moist, ensure you pour syrup over it while it’s still warm.
- If pistachios are unavailable, chopped almonds or walnuts can be used as a substitute.
