Poppy Seed Revani Cake

This poppy cake is actually called Revani Poppy Cake, meaning a Greek dessert with semolina. The Arab version is called Basbousa. I highly recommend it. The cake is very tender, fluffy, soft and wonderfully matches the whipped cream. A big plus is that it's fast, without much effort and fuss in the kitchen, yet very impressive - both visually and in taste! I was so excited about Basbousa that I had no fear when I tried this poppy cake. It was one of the few recipes I made for the first time and came out without any problems.

Ingredients
Egg
3 pieces
Sugar
600 g
for the syrup, the cake and the whipped cream
Vegetable oil
250 ml
Milk
250 ml
Semolina
165 g
Poppy seeds
130 g
White flour
130 g
Baking powder
10 g
Vanilla Extract
1 tbsp
Lemon juice
2 tbsp
Whipping Cream(32-35%)
500 ml
properly cooled, from the refrigerator
Step by step
Step 1

The Syrup:

First we prepare the syrup and let cool while we make the sponge cake.

In a saucepan, combine 500ml of water with 300g of sugar. Mix well and place over heat.

Poppy Seed Revani Cake - Step 1
Step 2

When it starts to boil, pour over the lemon juice, stir and turn off the heat.

Set aside while we cook the cake.

Poppy Seed Revani Cake - Step 2
Step 3

The Cake:

In a bowl, combine eggs with 200g of sugar.

Poppy Seed Revani Cake - Step 3
Step 4

Beat well with a whisk or mixer.

Poppy Seed Revani Cake - Step 4
Step 5

Gradually stir in the oil, whisking constantly.

Poppy Seed Revani Cake - Step 5
Step 6

Add the milk, beat.

Poppy Seed Revani Cake - Step 6
Step 7

Then add semolina, poppy seeds, flour, baking powder and vanilla essence.

Poppy Seed Revani Cake - Step 7
Step 8

Beat well with a whisk or mixer. The batter should be lump-free and a bit more runny than the loaf cake batter.

Poppy Seed Revani Cake - Step 8
Step 9

Brush a deep oven dish with a little oil. Mine is a 35x32 glass dish from Ikea.

Poppy Seed Revani Cake - Step 9
Step 10

Pour the batter into the dish and place in the preheated oven at 180 degrees C for 35-40 minutes, depending on the oven.

Poppy Seed Revani Cake - Step 10
Step 11

This is what the cake looks like when it's baked.

Poppy Seed Revani Cake - Step 11
Step 12

While the cake is hot, pour over the syrup from steps 1-2.

Have no fear, the cake will be perfectly moist and tender, it will take in all the syrup.

Allow the cake to cool for at least 2-3 hours.

Poppy Seed Revani Cake - Step 12
Step 13

The Whipped Cream:

When the cake has cooled properly, we start to make make the whipped cream.

Take the cold whipping cream from the fridge, pour into a deep bowl, add 100g of sugar.

Poppy Seed Revani Cake - Step 13
Step 14

Beat on high speed until stiff peaks form.

Poppy Seed Revani Cake - Step 14
Step 15

Pour the whipped cream over the cake.

Poppy Seed Revani Cake - Step 15
Step 16

Smooth out with a spoon.

Poppy Seed Revani Cake - Step 16
Step 17

Cover the dish with cling film and refrigerate for 2-3 hours.

This way, the whipped cream hardens and settles. Also, the cake will be tastier and more refreshing.

Poppy Seed Revani Cake - Step 17
Step 18

Portion and savour with great pleasure. It's delicious, tender, soft, tasty, perfect!

Enjoy!

Poppy Seed Revani Cake - Step 18
Quantity: 2 kg (10-15 servings)
Prep time:
120 min
Difficulty: easy
Ready in: 30 min
Source: Nefis Yemek