Sunny diamonds of cake, leveled up with orange honey syrup and pistachios. # 309: Revani Cake

If baklava and coffee cake had a baby, you’d get this light, fluffy joy of a cake! The semolina and shredded coconut add a lil something extra to the sponge base, and the syrup soak takes it to the next level.

The only way to improve these beauties would be by mixing a handful of mini chocolate chips into the chopped pistachios. Which you know I did as soon as I put a piece on my plate! I might be a chocolate monster personally, but I understand my family and friends are not on my level of crazy. Forever waiting for them to catch on!

This is slowly becoming a very cake-heavy blog, as I continue to drool over Ruby Bhogal’s Around the World in 80 Cakes project. No regrets.

The internet cannot decide if revani cake is Greek or Turkish, but it seems like a great minds think alike, simultaneous creation kind of situation. In Greece, it falls into the siropiasta category along with baklava, galaktoboureko and other sweets that are soaked in citrus sugar syrup.

The line up.

I finally ran out of my orange zest backlog in the freezer. Is it weird to feel both accomplished and sad that I don’t have any left?

Do you have an egg-cracking preference? I’m on team edge-of-the-bowl, but have seen countless baking videos where people crack them on counters, against other eggs (!) and even by dropping them onto a plate.

Summer brings out my orange zest freckles.

The most satisfying part of making a sponge: folding the dry ingredients into the fluffy egg cloud.

The syrup recipe called for granulated sugar but I pivoted to honey. Since honey is sweeter, you only want to use about 2/3 of the amount the recipe calls for.

Didn’t realize a black hole was one of the ingredients in this syrup.

Love letter to pistachios.

She’s ready for her syrup makeover.

The sizzle of the hot syrup bubbling into the cake was magical to behold.

LOOK. AT. HER. These golden edges are everything.

Baker secret: while everyone else gets the pretty diamond center slices of cake, those amazing edges become the scraps that I get to eat out of a Tupperware with a spoon and a hefty dose of mini chocolate chips. Everyone’s a winner!

Happy munching!

Recipe from: Ruby Bhogal’s Instagram / My Greek Dish