CBeebies Recipes | Turkish Revani Cake

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess while reducing calories.

rose water

💰Cheaper: orange blossom water

Orange blossom water offers a similar floral flavor.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness with a unique flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is a healthier fat alternative.

Wash your hands.

Use a pastry brush to oil four mini loaf tins with olive oil and place them on a baking tray.

If you don't have mini loaf tins, you could use four large muffin cases instead.

Add natural yogurt to a bowl.

Crack two eggs one at a time into a mug, check for shell, and tip into the bowl.

Wipe your hands after touching raw egg.

Mix the yogurt and eggs together.

Add olive oil, rose water, and vanilla bean paste, then mix again.

Scoop semolina into a different bowl.

Add caster sugar, baking powder, and plain flour to the bowl of semolina and mix.

Grate fresh coconut chunks and add three spoonfuls to the bowl of dry ingredients, then mix again.

Tip in the wet ingredients from the other bowl and mix well.

Use two spoons to spoon the mixture into the oiled loaf tins on the baking tray, making sure to put the same amount in each tin.

Ask a grown-up to pop them in the oven until they have risen and turned golden.

While the cakes are cooking, add shelled pistachio nuts to a plastic food bag and crush them with a rolling pin.

Make sure that no one who's eating this is allergic to nuts and wash the bag out afterwards.

Add desiccated coconut to the crushed pistachios and shake the bag to mix everything together for the cake topping.

When the cakes are cooked and slightly cooled, prick them with a fork and squeeze runny honey all over them.

Sprinkle on the cake topping.

When the ravani cakes have completely cooled, serve them with fresh fig and natural yogurt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens