Revani

Whether you call it Revani, Basbousa, or Harisa, it almost doesn't matter; the point is that it will win you over instantly. It's a cross between a savarina and an orange cake—a delicious dessert that you just can't stop at having only one square (I speak from personal experience).

It is sooo simple to make, and you don't have to wait 2-3 hours before it's ready to eat.

For a 24 cm diameter pan, you will need:

3 eggs

A pinch of salt

100 grams of sugar

240 grams of Greek yogurt

130 grams of semolina

120 grams of melted butter

30 grams of coconut flakes

1 teaspoon of orange zest

Vanilla extract

1 sachet of baking powder

130 grams of flour

For the syrup:

400 ml of water

100 ml of fresh orange juice

300 grams of sugar

Orange peel

First, we prepare the syrup by putting all the ingredients on to boil. Let it simmer for 5 minutes, then turn off the heat.

Now for the cake:

Beat the eggs until frothy, then add the sugar, followed by the yogurt, butter, vanilla, orange zest, and salt.

Next, add the coconut flakes, semolina, and the flour mixed with the baking powder. After everything is completely combined, pour the mixture into the pan and bake for 25 minutes at 175 degrees.

Immediately after it is ready, remove the cake from the oven and pour all the syrup over it.

You can serve Revani as soon as it has absorbed all the liquid.

I added a homemade sour cherry sauce with mint and ginger, toasted nuts, and mint leaves on top.

Sweet cravings!