Lemon and Rose Turkish Revani Cake

 

I've been wanting to make a semolina based cake since our meal at Olive Tree Brasserie for my graduation back in November. Although I didn't have it for dessert at the time due to opting for a baklava (this will always win), I decided that it would go on my baking wish list. This cake is a take on the Turkish Revani Cake, which is traditionally made with yoghurt, however I opted for a vegan alternative to yoghurt by using curdled soya milk (acts similar to buttermilk). 

This cake definitely didn't disappoint. It's light and fluffy thanks to the whisking of the eggs to ribbon stage, and is moist thanks to the oil and high quantity of milk used, as well as the syrup drizzled over the top and left to soak into the warm sponge. Having never had a semolina cake before, I wasn't sure what I was expecting from the semolina itself. However, it provides a pleasant contrasting texture to the otherwise highly aerated sponge. 

The syrup of this cake is the part that provides the flavour, and can be tailored to your personal taste as I am aware that rosewater is not to everyone's liking. Alternatives that would work well include just lemon, orange or lime juice, orange blossom extract, or even a bit of booze. It's something that you can experiment with if these flavours aren't quite to your liking. 

Recipe - Makes a 6 inch square cake

For the syrup:

• 160ml water
• 135g granulated sugar
• 3 tbsp lemon juice
• 2 tsp rosewater extract

For the cake: 

• 145ml soya milk
• 1 tsp white vinegar
• 120g semolina
• 60g plain flour
• 1 1/3 tsp baking powder
• 2 eggs
• 65g caster sugar
• 65ml vegetable oil

For the decoration:

• Pistachios, finely chopped
• Rose petals 

Start by making the syrup. To do this, put the sugar and water in a sahcepan. Place over a medium heat and stir until the sugar is melted, then boil for 15 minutes until thickened slightly. Add the lemon juice and rosewater and leave to cool. 

Meanwhile, grease and line a 6 inch square baking tin and preheat the oven to 180C. Curdle the soya milk by adding the white vinegar, and leaving for 5 minutes. Make the cake by combining semolina, flour and baking powder in a bowl. In a separate bowl, whisk eggs and sugar until light, creamy and a trail is left when the whisk is removed. Add the curdled soya milk and oil and whisk until combined well. Fold in the dry ingredients, retaining as much air as possible. Bake for 25-30 minutes until browned and a skewer inserted into the centre comes out clean. 

Remove the cake from the oven and slice into 9 squares. Make holes all over with a skewer abd pour the syrup over the warm cake. Leave to soak until cooled. Sprinkle with chopped pistachios and rose petals, and serve.