4 oz (120g) semolina or cream of wheat
2 oz (60g) plain flour
4 oz (120g) sugar
6 eggs, separated
zest of 1 orange, grated
For the syrup:
juice and zest of 2 lemons
6 oz (175g) caster sugar
1/2 pint (300ml) water
Preheat oven to 350F (180C). Grease and line with greaseproof paper a 10-inch cake tin approximately 2 to 3 inches deep.
Sift the flour into a bowl and stir in the semolina. In a large bowl, beat the egg yolks with the sugar until light and creamy. Beat in the orange zest, then gradually beat in the flour and semolina. Whisk the egg whites to stiff peaks and fold them into the batter. Spoon the mixture into the prepared tin, smooth it out, and bake for about 30 minutes until golden-brown on top.
Prepare the syrup: put all the ingredients into a pan and bring to the boil, stirring all the time. Reduce the heat and simmer for 5 to 10 minutes.
Take the revani out of the oven and cut into squares. Pour warm syrup over them and return to the oven for 2 minutes. Leave to cool and absorb the syrup in the tin.
Transfer to a dish , sprinkle with the cooconut and serve at room temperature.
Source: Ghillie Bhasan, Classic Turkish Cooking
Prepared by: Lena for the October 2005 meeting.