@malika.taste: Here is a detailed recipe for Revani with Walnut Filling, a moist semolina cake layered with toasted walnuts and soaked in a fragrant citrus syrup. This version is alcohol-free and serves 16. 🛒 Ingredients For the Cake: 1½ cups fine semolina flour ½ cup all-purpose flour 2 teaspoons baking powder ¾ cup granulated sugar 3 large eggs 1 cup plain yogurt ½ cup vegetable oil 1 teaspoon vanilla extract 1 cup chopped walnuts, lightly toasted For the Syrup: 1½ cups granulated sugar 1½ cups water 1 tablespoon lemon juice 1 teaspoon orange zest or orange blossom water (optional) 👨‍🍳 Method Preheat and Prep: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Mix Dry Ingredients: In a bowl, whisk together the semolina, flour, baking powder, and sugar. Mix Wet Ingredients: In another bowl, beat the eggs, then add the yogurt, oil, and vanilla extract. Mix until smooth. Combine: Pour the wet ingredients into the dry and stir gently until just combined—do not overmix. Layer the Batter: Pour half the batter into the prepared dish and smooth it evenly. Sprinkle the chopped walnuts over the batter. Pour the remaining batter over the walnut layer and smooth the top. Rest and Bake: Let the batter rest for 5–10 minutes. Bake for 35–40 minutes, until golden and a toothpick comes out clean. Make the Syrup: While the cake bakes, combine the sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 10 minutes. Add the orange zest or blossom water if using, then let the syrup cool. Soak the Cake: Remove the cake from the oven and cut it into diamonds or squares while still warm. Slowly pour the cooled syrup over the hot cake. Rest and Serve: Let the cake soak for at least 1 hour (or more) so it absorbs fully. Top with extra walnuts before serving.

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Friday 13 November 2026 09:00:00 GMT