Description
A delicious Turkish dessert made with semolina, flavored with saffron and topped with pistachios.
Ingredients
Scale
- 2 cups semolina
- 1 cup granulated sugar
- 1 cup plain yogurt
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon saffron threads
- 1/4 cup hot water
- 1/2 cup finely chopped pistachios (plus extra for garnish)
- 1 teaspoon vanilla extract
- For the syrup:
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/4 teaspoon saffron threads
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a small bowl, infuse the saffron threads in hot water for about 10 minutes.
- In a large mixing bowl, combine semolina, sugar, yogurt, vegetable oil, eggs, baking powder, baking soda, salt, and vanilla extract. Mix thoroughly.
- Add the saffron-infused water and finely chopped pistachios to the mixture, stirring gently.
- Transfer the batter into the greased baking dish and level the surface.
- Bake in the preheated oven for 30-35 minutes until golden brown.
- While the cake bakes, prepare the syrup by mixing sugar, water, lemon juice, and saffron threads in a saucepan. Bring to a boil, then simmer for 10 minutes.
- Once the cake is done, pour the cooled syrup evenly over the hot cake.
- Let the cake soak up the syrup for at least 30 minutes before cutting into squares.
- Serve warm or at room temperature, garnished with additional chopped pistachios.
Notes
- Ensure the saffron is properly infused for the best flavor.
- Let the cake soak in the syrup for optimal sweetness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Turkish Pistachio-Saffron Revani Cake, Revani, Turkish dessert