Semolina Sponge Cake with Orange Slices (Portakallı Revani) by Özlem Warren

Revani is a lovely, moist semolina sponge cake in light syrup, and one of the most popular desserts in Turkey; variations enjoyed throughout the Eastern Mediterranean too. I love the grainy texture of semolina and the lightness it gives to the cake. There are many versions of revani; when made with orange, often the zest and in some cases the juice is used. In my version I used thinly sliced oranges as well as fresh orange juice in the syrup. The glazed orange slices on top look so pretty and add a deliciously citrussy, fragrant taste. It’s impressive enough to serve to guests and the sticky citrussy orange makes it a delicious fragrant cake to serve at this time of year.

Prepare ahead: You can make the syrup with orange slices a day ahead and keep covered at room temperature. Please use freshly squeezed orange juice in the syrup, as it does make a difference.

Serves 6–8

 Ingredients:

• 60 ml (2 fl oz/¼ cup) light olive oil, plus extra for greasing
• 3 medium eggs
• 170 g (6 oz/¾ cup) granulated
• 225 g (8 oz/scant 1 cup) plain whole milk yoghurt
• 170 g (6 oz/11/3 cups) coarse semolina
• 40 g (1½ oz/1/3 cup) plain (all-purpose) flour
• 1 teaspoon baking powder
• 1 tablespoon ground pistachios or desiccated (dried shredded) coconut, to decorate
• Turkish thick cream (kaymak) or clotted cream, to serve (optional)

For the oranges in syrup

• [100 ml (3 ½ fl oz) ] freshly squeezed orange juice
• 300 g (10½ oz/11/3 cups) granulated sugar
• 280 ml (9½ fl oz/scant 1¼ cups) water
• 1 medium orange, thinly sliced into 3 mm (1/8 in) discs
• 1 tablespoon lemon juice

Instructions:

1. Make the oranges in syrup first. Pour the freshly squeezed orange juice through a sieve to get rid of the pulp. Combine the sugar, orange juice and water in a large pan and stir over a medium heat until the sugar is dissolved, then add the orange slices and lemon juice. Simmer gently for 25–30 minutes until the orange slices soften. Remove from the heat and use a slotted spoon to gently remove the orange slices to a plate. Cut each slice in half and arrange them side by side. Reserve the syrup and set aside to cool.
2. Preheat the oven to 180°C fan/200°C/400°F/gas 6. Grease a 20 cm (8 in) round cake pan or baking dish with a little light olive oil and line with baking paper.
3. Beat the eggs and combine with the sugar in a large mixing bowl for a few minutes until the sugar dissolves. Add the light olive oil, yoghurt, semolina, flour and baking powder, and combine well until you have a smooth batter.
4. Arrange the sliced oranges side by side in the prepared cake pan. Gently pour the batter over the top and bake for 30–32 minutes until the top of the cake is golden brown and an inserted skewer comes out clean.
5. Using a large spoon, drizzle the cooled syrup all over the hot semolina cake. Let the cake absorb the syrup and cool down for 15 minutes in the pan, then carefully turn the cake out onto a large flat serving plate. Gently remove the baking paper to reveal the glossy top with glazed orange slices. Sprinkle over the ground pistachios or desiccated coconut to decorate.
6. Slice and enjoy warm or at room temperature. Turkish kaymak or clotted cream is lovely on the side, if you like. This cake keeps well for 2–3 days in an airtight container in a cool place.