Pecan and chocolate revani cake
By OcadoLife
Published on 02 January 2024
“Traditionally, revani is a semolina and almond cake doused in syrup,” says Turkish-Cypriot chef Selin Kiazim. “I’ve swapped almonds for pecans and added chocolate in this Pecan and Chocolate Revani Cake – making it unctuous but still quite light.” Looking for more cake recipes? Look no further.Time and servings
1 hr 10 minsTotal time
12Servings
15 minsPrep time
55 minsCooking time
Ingredients
- 1 tsp oil or butter, for the tin
- 200g pecans
- 320g caster sugar
- 170g dark chocolate, chopped
- 170g semolina
- 2 tsp baking powder
- ½ tsp fine salt
- 35g cocoa powder
- 2 large eggs
- 135g greek yoghurt
- 50ml sunflower oil
- 50ml double cream
- 1 pack cherries or strawberries, to serve (optional)
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Grease and line a 20 cm cake tin. Put the pecans on a baking tray and toast in the oven for 6-8 mins or until golden. Leave to cool, then blitz to a fine crumb in a food processor. Turn up the oven to 200°C /180°C fan/gas 6.Step 2
To create a light syrup, put 200g caster sugar in a small pan with 300ml water; place over a medium heat. Once simmering, bubble for 6 mins – do not stir. Leave to cool.Step 3
Put the dark chocolate into a microwave-safe bowl and gently melt it in the microwave in 20-sec bursts (or melt it over a pan of simmering water).Step 4
Put 150g of the ground pecans in a bowl with the semolina, baking powder, salt and cocoa powder and stir. In a separate bowl, whisk the eggs and remaining 120g sugar until light and fluffy. Add the yoghurt, sunflower oil and cream and whisk to combine.Step 5
Stir the wet ingredients into the dry; add the melted chocolate and stir well. Spoon into the cake tin and flatten the top. Scatter over the remaining pecans. Bake for 40 mins or until springy to the touch. Without delay, use a fine skewer to poke 40 or so holes in the top of the cake and pour over the cooled syrup. Cool in the tin. Serve at room temperature.