CakeBreakfastWhat to CookMiddle-Eastern CookingThe Fall Cookbook Cake Parade

A Cake Beloved (and Evolved) Since the Ottoman Empire

27 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Tra-la-la, it's The Fall Cookbook Cake Parade: a new cake from a new cookbook every single day. Are your costumes cake pans ready?

Today: an adaptable sponge cake, by way of the Middle East and Sofra Bakery.

Advertisement
Revani (Chamomile-Soaked Semolina Cake)
Revani (Chamomile-Soaked Semolina Cake)

This syrup-soaked semolina sponge cake is known as revani in Turkey and Greece, but other Middle Eastern countries have similar versions.

In Lebanon, they have a similar version called Namourra. It is usually baked in a shallow pan, so the texture is much more dense than this particular version, which is made by the foaming method—whipping eggs and sugar to create volume. It is cut into diamond shapes with a whole almond in the center of each. The Egyptian version, called Basbousa, is sometimes made with coconut.

I love this one because of the richness the yogurt adds. The light texture makes for a cake that acts like a sponge—it absorbs much more syrup than you think it will. It's a lovely dessert that is great served with fruit and yogurt as breakfast.

Advertisement

—Maura Kilpatrick, in her and Ana Sortun's book, Soframiz

Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe, Signed Copy $35
Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe, Signed Copy

For more recipes where this one came from, check out Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe


See more of our Fall Cookbook Cake Parade