Revani with Olive Oil
Cooking time45 minutes
Prep time20 minutes
Servings12 portions
Ingredients
INGREDIENTS
- 120 gr. all-purpose flour
- 310 gr. coarse semolina
- 150 gr. sugar
- 210 ml. Altis Classic Olive Oil
- 200 gr. strained yoghurt
- 4 large eggs
- 1 vanilla capsule
- 1 tablespoon lemon zest
- 1 ½ teaspoon baking powder
For the syrup
- 800 gr. sugar
- 750 ml. water
- Lemon peels
- Coconut for serving
Instructions
EXECUTION
- We preheat the oven at 180ο C.
- In the mixer, we beat the olive oil and the sugar for 3΄, add the yoghurt, the eggs one by one and the vanilla.
- In a bowl, we mix the flour, semolina, salt, baking powder and zest, we add them into the mixer and continue to beat for 2΄.
- We transfer the mix into an oiled medium baking pan and bake for 40-45΄ at 180ο C.
- While the revani is being baked, we prepare the syrup, boiling all the ingredients over medium heat for 5΄.
- We slowly pour the hot syrup over the revani and let it cool in the fridge.
- We serve the revani cool with a little coconut.
- We can use orange or bergamot for extra flavour
