Revani
- Vegetarian
Derived from ingredients – check the package label.
- Good for a snack
Turkish semolina cake with yogurt and lemon zest, baked in a tray and soaked in lemon sugar syrup; 12 pieces.
12 servingsFinal yield 1,700 g
Ingredients
- 200 gEgg, whole, raw, fresh
- 150 gSugars, granulated
- 250 gYogurt, plain, whole milk
- 80 gOil, sunflower, linoleic (less than 60%)
- 5 gLemon peel, raw
- 200 gSemolina, unenriched
- 100 gWheat flour, white, all-purpose, unenriched
- 10 gLeavening agents, baking powder, double-acting, sodium aluminum sulfate
- 5 gOil, sunflower, linoleic (less than 60%) editorial addition
- 350 gSugars, granulated
- 450 gBeverages, water, tap, drinking
- 30 gLemon juice, raw
Method
- Preheat the oven to 180 °C and grease a 24 × 30 cm tin with 5 g oil. Whisk the eggs with 150 g sugar for 5 minutes until foamy, then stir in the yogurt, 80 g oil and lemon zest.
- Mix semolina, flour and baking powder and fold into the egg mixture with a spatula just until combined.
- Let the batter rest for 10 minutes so the semolina swells, then pour it into the tin.
- Bake for 35 minutes at 180 °C until golden and a skewer comes out dry.
- Meanwhile boil 350 g sugar, 450 g water and 30 g lemon juice for 10 minutes and let the syrup cool.
- Cut the hot cake into 12 pieces in the tin and slowly pour the cooled syrup over it.
- Leave for 60 minutes until the syrup is absorbed.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 4,223.2 kcal
- Protein
- 69.7 g
- Fat
- 115.3 g
- Total carbohydrate (by difference)
- 740.6 g
- Total dietary fibre (USDA)
- 11.1 g
- Saturated fatty acids
- 20.5 g
- Sodium
- 1,486.6 mg
- Salt (sodium × 2.5)
- 3.7 g
Per serving
- Protein5.8 g7%
- Fat9.6 g24%
- Total carbohydrate (by difference)61.7 g69%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 351.9 kcal
- Protein
- 5.8 g
- Fat
- 9.6 g
- Total carbohydrate (by difference)
- 61.7 g
- Total dietary fibre (USDA)
- 0.93 g
- Saturated fatty acids
- 1.7 g
- Sodium
- 123.9 mg
- Salt (sodium × 2.5)
- 0.31 g
Per 100 g of finished food
- Energy
- 248.4 kcal
- Protein
- 4.1 g
- Fat
- 6.8 g
- Total carbohydrate (by difference)
- 43.6 g
- Total dietary fibre (USDA)
- 0.66 g
- Saturated fatty acids
- 1.2 g
- Sodium
- 87.4 mg
- Salt (sodium × 2.5)
- 0.22 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal