Revani.....a Turkish Sponge Cake

This is a peek outside my window........lots of snow and extremely freezing weather. I love the look of "Winter Wonderland", but it can be back breaking with all that shovelling.

Revani

This is a Turkish sweet cake made of a semolina soaked in syrup. My husband who is of Turkish background told me his Mom said it was named after a Turkish poet "Revani" from the Ottoman Empire during the 16 th century.

He remembers his Maternal grandmother baking this cake in bigger pans and him trying to sneak a few spoons of the sweet syrup before it was poured over the cake. I have his family recipe but it was written by guessing the measurements as they baked everything in the old dasy by memory..........but this recipe is the closest I've made and tastes equally the same.

.......this revani cake is like all Turkish cakes soaked in syrups......... it is a pale yellow colour ..........
with a golden brown top. it is light, fluffy, so moist and sweet that it will satisfy any sugar craving you have.

The lemony syrup permeates the cake giving it a fresh taste that is not too overpowering but adds a freshness.

Revani

Adapted from TurkishCookbook.

Ingredients;

1/2 cup sugar

1 Tbsp. Extra virgin olive oil

1 tsp. vanilla

4 eggs

1/2 cup semolina

1 Tbsp. baking powder

2/3 cup flour

Syrup;

2 cups water

1 cup + 2 Tbsp. sugar

juice of a lemon

Grease an 8" x 8" square cake pan.......Preheat oven to 375 deg. F.

Combine all syrup ingredients, bring to a boil and let it simmer for a few minutes and take off heat and set aside.

Use a hand mixer for the sugar, Extra virgin olive oil, vanilla and eggs. Mix till well combined.

I another bowl mix together the semolina, flour and baking powder til combined.

Add to wet ingredients and use mixer to combine all together.

Pour into greased cake pan.........and bake for 25 minutes. ***My oven it took 30 minutes, check after 25 minutes if toothpick comes out clean.

Cut Revani immediately into 9 squares........and pour with a tablespoon syrup slowly making sure it is absorbed equally.

This cake is also served with a dusting of dessicated coconut flakes [which I didn't have that day] or ground pistachios. Also vey yummy with ice cream or clotted cream, whatever you desire.

I'M LINKING TO;

"Foodie Friday"

Thanks for stopping by and greatly appreciate it and have a great weekend!

"Blue" Aegean Sea, Turkey

Blue waters and blue sky.

These photo's are of my sister-in-law Muge..........vacationing in Bodrum, Turkey with the gorgeous blue waters of the Aegean Sea.

Today I'm linking to "Blue Monday".

Don't forget to see the other participants for some fun posts.

Thanks for stopping by and enjoy your day!

Winter in Niagara Falls

Before the New Year we took a road trip to Buffalo and Niagara Falls for a shopping trip for a few days..........It took us 1 hour to get there and stand in line at the border for 1 1/2 hours. The reason being was that in Buffalo there were lots of Hockey Championships going on and I think that every Canadian went to go and see it as we were playing. But with the bargains it was worth it and the money at 'par'.

Standing in the middle of the Rianbow Bridge..........I don't mind it as you can watch the amazing scenery of the Falls on both sides.

"Planet hollywood' on the Canuck side.........very little snow.

Down the street before we turn left to go to the Rainbow Bridge.

Still standing on the bridge.

Canadian side..........standing on the Rainbow bridge.

This is the Niagara Falls, New York side.

Those people standing there on that look/out must be frozen because it was a very cold and windy day.
Today I'm linking to "Outdoor Wednesday".

Thanks for stopping by and I really appreciate any comments and you taking time to write them. have a great day!!!!!!

Mille Feuilles

"Hershey Chocolate"........this is the world's largest Chocolate Kiss and Chocolate bar in Niagara Falls on the Canadian side. I try and not go into the store quite often, with all those chocolate 'things' for sale.

This is a Mille Feuille also known as the Napoleon........well a fast and modern twist to the real recipe. Which originated in France originally with 3 layers of puff pastry and alternating 2 layers of pastry cream. The top was usually glazed with white fondant and brown chocolate strips combed to make a design.

This is my recipe, it's fast and easy and very delish. I've been making this for many many years. I got this recipe off Bea my brother's Mother-in-Law, who at that time was a teacher. Monthly the teacher's would get together and have these tea parties and someone had made this recipe. Then when she made it once I was hooked and have been making it since.

Graham wafers [whole cracker]

2 boxes instant vanilla pudding [use 1 2/3 cups milk for each box]

1 container Cool Whip

Confectioner's sugar [enough to make an icing for the top layer]

1 or 2 Baker's chcolate square, melted. I used a Hershey's chocolate bar.

-Grease lightly a 9 x 13 dish.

-Layer the bottom of the pan with whole Graham wafers.

-Make the pudding according to the instructions but use 1 2/3 cups of cold milk for each one.

-To the ready pudding mix till well combined 1/2 of the Cool Whip and spread over the Graham wafers.

-Take remaining Cool Whip and spread over the pudding mix.

-Cover with another layer of Graham wafers.

-Mix enough Confectioner's sugar and water to make n icing and cover the whole pan.

-Melt chocolate and drizle in a zig zag design and use a toothpick to make a design.

------Notes**** I have used real whipped cream instead of Cool Whip. Sometimes I use FF Cool Whip and pudding to take the calorie count down. But both ways no one complains.

As you can see the crowd has already taken a few bites.

Thanks for stopping by..........