Revani Cake (Basbousa)

Makes 16 servings

This traditional semolina cake is soaked in a simple syrup which elevates it from an everyday dessert to one also suited for special occasions. Originating in Egypt, this version is sprinkled with shredded coconut, which always brings out the best in any lemon cake. To follow in centuries of tradition, serve this dessert cut into squares.

 

INGREDIENTS

For the syrup:

1½ cups water
½ cup honey
½ cup brown sugar, packed
½ cup granulated sugar
Juice of one lemon
1 teaspoon vanilla extract

For the cake:

4 large eggs, room temperature
¼ cup granulated sugar
¼ cup brown sugar, packed
¼ cup butter, melted
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon lemon extract
¾ cup all-purpose flour
¾ cup finely ground semolina flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup sweetened coconut, shredded and toasted
½ cup walnuts, finely chopped

 

INSTRUCTIONS

1. Preheat oven to 350°F and line a 9-×-9-inch cake pan with parchment paper.

To make the syrup:

1. Whisk together the water, honey, both sugars, lemon juice, and vanilla extract in a saucepan.
2. Place over medium-high heat for 5 minutes, until the sugar crystals dissolve. Remove from heat and cool completely.

To make the cake:

1. Combine the eggs and both sugars in the bowl of a stand mixer outfitted with the whisk attachment. Whip mixture on high for 4–5 minutes, until it increases in volume, is fluffy and pale yellow in color.
2. Add the melted butter, vanilla extract, almond extract, and lemon extract and continue beating until combined.
3. Whisk together the all-purpose flour, semolina, baking powder, and salt in a separate bowl.
4. Gradually add the flour mixture to the standing mixer’s bowl. Beat on low speed, until combined.
5. Pour the cake batter into the prepared pan and bake for 25–30 minutes, until a skewer comes out clean.
6. Remove pan to a rack and immediately poke holes into the hot cake with a skewer, then pour the syrup over it.
7. Cool cake for 2–3 hours and then transfer to a serving dish.
8. Top with the toasted coconut and walnuts, and serve. Refrigerate leftovers in an airtight container for up to 3 days.

 

NUTRITION • PER ONE SERVING

Calories 265 (12%)
Total Fat 9.91 g (20%)
Saturated Fat 5.432 g
Polyunsaturated Fat 2.116 g
Monounsaturated Fat 1.752 g
Trans Fat 0.116 g
Cholesterol 54 mg
Sodium 91 mg (3%)
Total Carbohydrate: 42.58 g (17%)
Dietary Fiber: 0.7 g (3%)
Total Sugars: 28.35 g
Protein: 3.31 g (6%)
Vitamin A 151 mcg (6%)
Vitamin C 1.5 mcg (2%)
Vitamin D 11 mcg (2%)
Potassium 106 mg (2%)
Calcium 47 mg (5%)
Iron 0.99 mg (6%)

 

This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here


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