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Revani

Revani is a delightful Mediterranean dessert known for its moist and sponge-like texture, with a sweet syrup-soaked finish and optional grated coconut garnish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Dessert
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cake Batter
  • 3 large large eggs
  • 200 g sugar (1 teacup or 1 cup sugar)
  • 200 ml sunflower oil (1 teacup or about 3/4 cup sunflower oil)
  • 250 g breadcrumbs (1 glass or about 2.5 cups breadcrumbs)
  • 190 g flour (1.5 glasses or about 1.5 cups flour)
  • 240 ml yogurt (1 glass or 1 cup yogurt)
  • 10 g baking powder (1 packet or 2 teaspoons baking powder)
  • 5 g vanilla (1 packet or 1 teaspoon vanilla)
For the Syrup
  • 500 g sugar (2.5 glasses or about 2.5 cups sugar for syrup)
  • 720 ml water (3 glasses or 3 cups water)
  • 1/2 none lemon juice (freshly squeezed from half a lemon)
For Garnish
  • 2 tablespoons grated coconut (optional for garnish)

Method
 

Prepare the Syrup
  1. In a pot, combine 3 glasses of water and 2.5 glasses of sugar.
  2. Simmer on low heat for 30 minutes, stirring occasionally.
  3. Once the syrup has thickened slightly, add the juice of half a lemon and remove from heat.
  4. Let the syrup cool completely.
Prepare the Cake Batter
  1. In a mixing bowl, beat 3 eggs and 1 teacup of sugar using a mixer until fluffy and light in color.
  2. Gradually add 1 teacup of sunflower oil and 1 glass of yogurt, mixing well until fully combined.
Incorporate Dry Ingredients
  1. Add 1 glass of breadcrumbs, 1.5 glasses of flour, 1 packet of baking powder, and 1 packet of vanilla to the mixture.
  2. Stir until the batter is smooth and free of lumps.
Bake the Cake
  1. Preheat your oven to 180°C (350°F).
  2. Grease a baking pan and pour the prepared batter into it, spreading it evenly.
  3. Bake for 25-30 minutes, or until the surface turns golden brown and a toothpick inserted in the center comes out clean.
Add the Syrup
  1. Once the cake is baked, allow it to cool for a few minutes.
  2. Pour the cooled syrup evenly over the cake and let it soak for 1-2 hours.
Serve
  1. Cut the Revani into pieces, sprinkle with 2 tablespoons of grated coconut, and enjoy your delicious homemade dessert!

Notes

Revani is best served at room temperature or slightly chilled. Pair it with a scoop of vanilla ice cream for a delightful contrast. Garnish with additional grated coconut, chopped nuts, or a drizzle of chocolate sauce for an extra special touch.