Description
This Turkish Pistachio-Saffron Revani Cake is a moist, fragrant semolina cake infused with vibrant saffron and crunchy pistachios, soaked in a luscious saffron-lemon syrup. Perfectly balanced with subtle sweetness and a tender crumb, it makes an elegant dessert or teatime treat that showcases classic Middle Eastern flavors.
Ingredients
Scale
Cake
- 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
Syrup
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/4 teaspoon saffron threads
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prepare for baking the cake.
- Infuse Saffron: In a small bowl, soak the saffron threads in 1/4 cup hot water for about 10 minutes to release their color and aroma.
- Mix Dry and Wet Ingredients: In a large bowl, combine semolina, sugar, yogurt, vegetable oil, eggs, baking powder, baking soda, salt, and vanilla extract. Mix thoroughly until the batter is smooth and uniform.
- Add Saffron and Pistachios: Stir the saffron-infused water and finely chopped pistachios into the batter, ensuring even distribution.
- Prepare for Baking: Pour the batter into the greased baking dish and spread it evenly with a spatula for uniform thickness.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.
- Make the Syrup: While the cake bakes, combine sugar, water, lemon juice, and saffron threads in a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer for about 10 minutes until the syrup thickens slightly.
- Cool Syrup: Remove the syrup from heat and let it cool to room temperature to avoid melting the cake too much when poured.
- Soak the Cake: Once the cake is baked and still hot, pour the cooled syrup evenly over it, allowing the cake to absorb the flavors and moisture.
- Rest the Cake: Let the cake soak for at least 30 minutes before serving to ensure the syrup is fully absorbed and the cake is moist.
- Garnish and Serve: Garnish the cake with extra chopped pistachios and serve warm or at room temperature for best flavor.
Notes
- Use fresh saffron for the best aroma and color; soaking it in hot water helps release its essential oils.
- Ensure the syrup is cooled before pouring over the hot cake to prevent the cake from becoming overly soggy.
- This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.
- For a nut-free version, omit pistachios and garnish with toasted coconut flakes instead.
- Serving the cake slightly warm enhances its aromatic qualities and texture.
