Photography, Recipes
Comments 10

Extra syrupy Poppy revani cake

 

revani

Revani or ravani cake (Poppy Seed Semolina Cake) is a traditional syrupy dessert.

Preheat the oven to 180C.

Beat the eggs and the sugar together in a large bowl, for about 5 minutes.
In another bowl, mix the semolina, the flour, the poppy seeds, and baking powder.
Add vanilla and lemon zest and flour mixture and blend lightly. Pour into an oiled cake tin.
Bake in preheated oven at 180C for about 35 minutes until it is nice and brown.

To make the extra delish honey syrup, simply in a bowl (or jar) with spoon stir well until melted the honey, water and lemon juice. 

When the cake has cooled slightly cut into squares and pour the syrup over it bit by bit. Let it soak up first before pouring any more on.

Serve this extra flavor syrupy Poppy revani cake cold, decorate with lemon slice and sprinkle poppy seeds. Enjoy!

For the cake

  • 3 eggs
  • 2 -3 spoons sugar
  • 1/2 cup plain flour
  • 1/2 cup semolina
  • 1 tsp baking powder
  • 2 spoons poppy seeds
  • zest of 1 lemon
  • 1 tsp vanilla extract

For the honey syrup

  • 1 cup of honey
  • 1 1/2 cup of water
  • juice of 1 lemon

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(Extra)ordinary revani (ravani) made with poppy seeds and honey syrup. (lemon/orange blossom honey)

Weekly photo challenge: (Extra)ordinary

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10 Comments

  1. My kind of cake! And gorgeous pics too. I think I would definitely prefer this honey syrup above a regular with sugar.

    Like

  2. Pingback: Poppy seeds |

  3. Oh, now this makes me just want to moan. The thought of those textures and flavors together with the syrup soaked in. I have long loved a lemon poppy seed cake, but this one looks so much better.

    Like

  4. Pingback: Extra syrupy Poppy revani cake – sugar butterfly

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