Poppy Seed Revani Cake
Ingredients
- 4 eggs at room temperature
- 1 cup sugar
- 1 cup vegetable oil
- 1 cup yogurt at room temperature
- 1 cup poppy seeds
- 1 cup semolina
- 1 packet baking powder
- Half a level teaspoon baking soda
- 2 cups flour added carefully
Syrup
- 3 cups water
- 2 cups sugar (can be increased)
- A few drops of lemon juice
Topping
- 2 packets whipped cream mix
- 1.5 cups cold milk
Preparation
First, boil the syrup on medium heat until it boils, then simmer on low heat for 5 minutes, add lemon juice, boil for one more minute, and let it cool.
Beat eggs and sugar until creamy like whipped cream.
Add yogurt and oil and continue beating slowly.
Mix in semolina and poppy seeds, beat slowly again, then add flour, baking powder, and baking soda, beat slowly, and carefully pour into the baking tray.
Bake in a preheated 170°C oven until a toothpick inserted comes out clean.
After removing from oven, let it cool for 4 minutes, slice it, and slowly pour the cold syrup over it so it covers everywhere.
Mix whipped cream mix with cold milk and whip until fluffy.
Tips
Syrup should be cold and the cake hot when pouring, ideally 3-4 minutes after removing from oven.
This dessert is not as sweet or syrupy as regular revani, but you can increase the syrup sugar if desired.
