Description
Revani with Pistachio Filling is a moist and syrup-soaked semolina cake layered with creamy pistachio filling. It’s soft, nutty, and packed with Mediterranean flavor—perfect for special occasions or a sweet everyday treat.
Ingredients
Scale
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup plain yogurt
- 1/2 cup olive oil or sunflower oil
- 1 cup fine semolina
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup raw pistachios (ground)
- 1/2 cup sweetened condensed milk
- 2 tablespoons melted butter
- 1 teaspoon rose water or vanilla
- 1 cup granulated sugar (for syrup)
- 1 cup water (for syrup)
- 1 tablespoon lemon juice
- 2 tablespoons chopped pistachios (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a square or rectangular baking dish.
- In a bowl, beat eggs and sugar until pale and fluffy. Add yogurt, oil, lemon zest, and vanilla. Mix well.
- Stir in semolina, flour, and baking powder until combined.
- Pour half the batter into the pan and bake for 12–15 minutes, just until set.
- Meanwhile, blend pistachios, condensed milk, melted butter, and rose water until creamy.
- Spread the pistachio filling over the baked layer, then pour the remaining batter on top and smooth it out.
- Bake for another 20–25 minutes until golden and firm.
- In a saucepan, simmer sugar, water, and lemon juice for 10 minutes to make syrup. Let cool slightly.
- Cut the warm cake into squares and pour the syrup evenly over the top.
- Garnish with chopped pistachios and serve warm or cooled.
Notes
- Use fine semolina for the best texture.
- Let cake cool slightly before pouring syrup for better absorption.
- Ground pistachios make for a creamy filling—don’t skip the blending step.
- Refrigerate for a firmer center and cleaner slices.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 26g
- Sodium: 55mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg