A western twist on a traditional and popular Mediterranean sponge cake known as Revani. Apple sauce, cinnamon and cloves flavor this Ottoman era dessert.
This is the latest recipe in my obsession with the Mediterranean cake known as Revani. This is a cake that started in Turkey but has spread in popularity throughout the Mediterranean. The Greeks use the Persian name Revani but it is also known as Basbousa in Arabic.
This time I put a western spin on this cake by flavoring it with apple pie flavorings instead of the traditional orange, lemon or rose syrup flavors. If you want to start with a more traditional Revani recipe or step-by-step instructions on how to make it, try my Turkish Revani Recipe.
This isn’t the first time I played around with Revani. I made a Blueberry Lemon Revani and took a lot of liberties, maybe too many. There are some versions that use polenta. It might be because most people use what they have and polenta is common in Northern Mediterranean countries. Revani is traditionally made with semolina flour which is a finely ground durum wheat flour. Also, I was in a Summer mood and lemon and blueberries were on my mind. I made a sweet little lemon and ginger syrup to pour over the cake. This was fun to make and pretty too.
What Revani should I make next? Should I make more or stick with tradition? Do you ever play with your food?
Did you make this recipe? Don’t forget to rate the recipe and comment below! Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)