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How To make Revani (Semolina Almond Syrup Cake with Syrup)
2 1/2 c Granulated sugar
3 c Cold water
1 sm Cinnamon stick
3 Whole cloves
1 Orange (peel only)
1/2 lb Sweet butter
6 Eggs; room temperature
1 c All-purpose flour
1 c Fine semolina
3 ts Baking powder
1 c Finely chopped almonds *
1 ts Vanilla extract
2 tb Brandy
*Note: Use blanched, peeled almonds. Combine 1-1/2 cups of the sugar with the cold water in a saucepan and cook until dissolved, then add the cinnamon stick, cloves, and orange peel and simmer for 15 minutes. Remove the flavorings. Cool. Using an electric mixer, beat the butter in a large bowl until fluffy. Gradually add the remaining sugar, beating on medium speed, then add the eggs, one at a time, beating thoroughly after each addition, without rushing. Meanwhile, sift the flour, semolina, baking powder, and almonds together. Very gradually add to the batter, beating on medium speed, then pour in the vanilla and brandy and give the batter a last whirl on high speed for a few seconds. Pour immediately into a buttered 9 x 12 x 3-inch cake pan and bake on the center rack of a moderate oven (350 F) for 30 to 35 minutes, or until the cake springs back when touched by a finger.
Remove from the oven and set the pan on a cake rack. Using a sharp knife, score the cake into diamond shapes. Spoon the cooled syrup over the entire cake and cool. Note: Each piece may be attractively garnished with a candied or marachino cherry slice in the center and almond slivers angled on each side.
How To make Revani (Semolina Almond Syrup Cake with Syrup)'s Videos
Turkish Revani ( Semolina Cake Drizzled With Syrup)
3 eggs
1 cup semolina
1 cup plain flour
1/2 cup oil
1/2 cup sugar
1/2 cup yoghurt
1/2 cup milk
1 tbsp vanilla
1 1/2 tbsp baking powder
syrup:
3 cups water
3 cups sugar
slice of lemon
#turkish_recipes#turkish_pudding
Semolina Cake | Basbousa Cake | How To Make Basbousa With Coconut
Semolina Cake | Basbousa Cake | How To Make Basbousa With Coconut | Rava Cake Recipe
Ingredients:
Semolina - 1cup (170g)
Desiccated coconut - ⅓cup (30g)
Yogurt - ½cup (125g)
Sugar - ⅓cup (65g)
Oil - ⅓cup (80ml)
Egg - 1
Vanilla essence - 1tsp (4g)
Baking powder - 1tsp (4g)
Salt - ⅛tsp
For syrup
Sugar - ¾cup (150g)
Water - 1cup (240ml)
Lemon juice - 1tsp
Pan size - 20 × 14 cm
Bake in preheated oven (170°C) for 30 - 35mins
#spicyfoodz #semolinacake #basbousacake #basbousarecipe #basbousa #ravacake
وصفة البسبوسة الناجحة! تحلية مثالية بأسهل طريقة! Basbousa! The Perfect Dessert Recipe
وصفة البسبوسة الناجحة! التحلية المثالية للعائلة والأصدقاء
Basbousa! The Perfect Dessert for Your Family and Friends
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المكونات:
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كوب ونصف من السميد الناعم (250 جرام).
ملعقة كبيرة من جوز الهند (15 جرام).
رشة ملح
ثلاثة أرباع كوب سكر (180 جرام)
ثلاثة أرباع كوب حليب (200 مل)
نصف كوب زبدة أو سمن (120 جرام).
ثلاثة أرباع كوب عسل (60 جرام).
ملعقة كبيرة فانيليا
لوز للزينة
للشراب:
كوب ونصف من السكر (340 جرام).
كوب ونصف من الماء (350 جرام).
ملعقة صغيرة من عصير الليمون
ملعقة صغيرة فانيليا
تعليمات خطوه بخطوه:
سخني الفرن إلى 350 درجة فهرنهايت (180 درجة مئوية) باللهب السفلي فقط.
في وعاء للخلط ، يُمزج السميد الخشن والناعم مع جوز الهند والملح.
في وعاء صغير ، يُمزج السكر والحليب والزبدة أو السمن والعسل والفانيليا. سخني المزيج على نار خفيفة لمدة 3 دقائق مع التحريك من حين لآخر حتى يذوب السكر ويمتزج الخليط جيدًا.
اسكب المكونات السائلة في المكونات الجافة واخلطها جيدًا.
دهن صينية الخبز بالزبدة المذابة أو السمن. بللي يديك وافردي العجينة بالتساوي في المقلاة ، وساوي الحواف. تقطع العجينة بالشكل الذي تريده وتزين باللوز.
ضعي الصينية في الفرن المسخن مسبقًا على الرف الأوسط واخبزيها لمدة 30 دقيقة تقريبًا ، أو حتى تصبح الحواف ذهبية اللون.
أثناء خبز البسبوسة ، اصنعي الشراب. في وعاء ، اخلطي السكر والماء وعصير الليمون معًا. يُغلى المزيج على نار متوسطة مع التحريك من حين لآخر ، ويُطهى لمدة 6 دقائق. يرفع عن النار ويضاف الفانيليا.
عندما تنتهي البسبوسة من الخبز ، شغل الشواية وسخنها من الأعلى حتى تتحول إلى اللون الذهبي. اللون المطلوب هو البني الذهبي في جميع الأنحاء.
نسكب نصف القطر الساخن فوق البسبوسة الساخنة ونتركها تنقع. انتظري بضع دقائق ثم اسكب باقي القطر فوق البسبوسة.
دعي البسبوسة تبرد حتى تصل إلى درجة حرارة الغرفة قبل تقديمها
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Ingredients:
One and a half cups of coarse semolina (250 grams)
One and a half cups of fine semolina (250 grams)
One tbsp of coconut (15 grams)
A sprinkle of salt
Three fourths of a cup of sugar (180 grams)
Three fourths of a cup of milk (200 ml)
Half a cup of butter or ghee (120 grams)
1/4 of a cup of honey (60 grams)
One tbsp of vanilla
Almonds for decoration
For the syrup:
One and a half cups of sugar (340 grams)
One and a half cups of water (350 grams)
One tsp of lemon juice
One tsp of vanilla
Step by step instructions:
Preheat your oven to 350°F (180°C) with the bottom flame only.
In a mixing bowl, combine the coarse and fine semolina, coconut, and salt.
In a small pot, combine the sugar, milk, butter or ghee, honey, and vanilla. Heat the mixture over low heat for 3 minutes, stirring occasionally, until the sugar has dissolved and the mixture is well-blended.
Pour the liquid ingredients into the dry ingredients and mix well.
Grease a baking pan with melted butter or ghee. Wet your hands and spread the dough evenly into the pan, smoothing out the edges. Cut the dough into your desired shape and decorate with almonds.
Place the pan in the preheated oven on the middle rack and bake for approximately 30 minutes, or until the edges are golden brown.
While the basbousa is baking, make the syrup. In a pot, mix together the sugar, water, and lemon juice. Bring the mixture to a boil over medium heat, stirring occasionally, and cook for 6 minutes. Remove from heat and add the vanilla.
When the basbousa is finished baking, turn on the broiler and heat it from the top until it turns golden in color. The desired color is golden brown throughout.
Pour half of the hot syrup over the hot basbousa, allowing it to soak in. Wait a few minutes, then pour the rest of the syrup over the basbousa.
Allow the basbousa to cool to room temperature before serving and enjoy!
#delicious
#yummy
#tasty
#basbousarecipe
#بسبوسة
Ravani Easy Recipe Moist and Delicious Semolina Cake with Syrup
Full recipe here-
@NikkisModernMediterranean
Coconut Cake with Syrup. Greek Revani Recipe. Melt in your mouth cake. Very easy and cheap
Super moist coconut cake. Airy, lemon syrup-soaked simple coconut dessert recipe
Fluffy coconut sponge cake soaked in lemon syrup. Very tasty. A rich dessert, just a small bite is enough.
I have this pie signed as Greek Coconut Pie. The video has a large portion, for large company. It can be split in half.
Subscribe to my channel: @CookBookUS
Ingredients:
Sugar 3 Cups (600g)
Water 2 Cups (500ml)
Lemon half. Juice and zest
Ground cinnamon, 1/4 tsp.
Flour 1 +3/4 cups ( 200g) and a Pinch of Salt
1 cup (140g) Coconut Flakes, Unsweetened
Baking Powder 2 tsp.
Semolina 1/4 Cup ( 50g)
Stir well
5 Eggs
Sugar 3/4 Cup (150g)
Vegetable oil 1 Cup (250 ml)
Vanilla Extract 1 tsp.
Grease a 9x13 inch (22x34 cm)
0:19 How to make lemon syrup
1:28 How to make coconut cake batter
5:29 How to bake the pie
#moistcoconutcake #coconutcake #coconutcakerecipe #coconutdessert
Best Ravani - Greek Orange Cake with Syrup
Ravani is a classic Greek dessert consisting of a light and tender orange flavoured cake, moistened with a sugar syrup. It makes a lovely dessert that keeps for quite a long time.
Ingredients:
Syrup:
2 cups (256 gm) sugar
2.5 cups (675 ml) water
2 cups (256 gm) sugar
2.5 cups (300 gm) flour
6 lg eggs
1 cup (250 ml) orange juice
rind of 1 orange
6 tsp/2 tbsp (30 ml) baking powder
2 tsp (10 ml) vanilla extract