EGGLESS REVANI | INSTANT POT COCONUT AND ROSE SEMOLINA CAKE


This Eggless Revani or Ravani is a deliciously light and moist coconut semolina cake soaked in a rose flavoured syrup. Revani is also known as Basbousa or Namoura and the cake hails from Eastern Medittarean and Middle Eastern countries and is usually found in Greek, Turkish and Lebanese cuisine. 

This is also a very similar recipe to Rava Cake which is found in India. 

serving suggestion for semolina cake with rose



INSTANT POT REVANI/BASBOUSA

I just love desserts that have sugar syrup. Whether it's baklava or gulab jamun, I'm there!

My Mum made Baklava Cake for my birthday years ago and Lemon, Rose and Pistachio Semolina Bundt Cake for a different birthday a few years later.

This semolina cake is so light and has just the right amount of sweetness. The addition of desiccated coconut gives the cake texture and great flavour. The sugar syrup has hints of rose water that is so quintessentially middle eastern. 

We used to buy Baklava selection trays on occasion from a local Asian supermarket and they always had a few pieces of Namoura. It's my brothers favourite and as his birthday is coming up, we thought of surprising him by making it at home.


serving suggestion for revani


Instant Pot Semolina Cake


We recently made Instant Pot Eggless Cheesecake, so thought we would give revani a try in the Instant Pot too! 

It was surprisingly straight forward to make. The batter is a simple mix of wet and dry ingredients and then just let the Instant Pot do the rest by pressure cooking. 

We used a 7-inch stainless steel tray to make our cake so you too can use a 7-inch springform tin. To use a smaller tin, such as 5-inch, lower the Pressure Cooking time. 

To prevent the moisture from seeping into the cake, we tightly covered the tray with foil. 

This bain-marie style technique in cooking the semolina cake ensures that the cake is evenly cooked all the way through. There are no burnt bits on the cake - useful here as we can't cover the cake to hide any imperfections!!!

serving suggestion

Eggless Semolina Cake

You will not miss eggs at all in this recipe - the cornstarch and bicarbonate of soda make up for it. And do not worry, you do not get a strong taste of the soda which can often happen in bakes. 

Tips for the best cake

Do not add the sugar syrup whilst the cake is still hot - it will go soggy. 

Do not attempt to remove the cake from the tray while it is hot as it will be too soft to handle. 

Prick the cake with a skewer before adding the syrup to really allow it to soak through

Follow the exact instructions and measurements for making the syrup as too runny syrups will make the cake too moist. 


Ingredients for eggless Revani

exact measurements and method can be found in the recipe card below

Dry ingredients:

Fine semolina - you can find semolina in different forms but we want fine semolina here, so if you have coarse semolina either grind further in a hand blender or mix with some all-purpose flour. You can also use white semolina.

Corn flour/starch - our egg substitute

Desiccated coconut

Sugar - you need white granulated sugar. Some for the cake and some for the sugar syrup

Baking powder

Baking Soda 


Wet ingredients:

Oil or melted butter - use either olive oil or sunflower oil

Yogurt - mild greek yogurt works best

Milk - we have used skimmed milk but you can use higher fat percentage milk too

Vanilla extract

Rosewater - for the sugar syrup and for the cake

Top:

Ground Pistachio

Dry rose petals

You can also top with whipped cream or ice cream

How to make Revani/Namoura in Instant Pot

Sugar syrup in Instant Pot



In IP inner pot mix half of the sugar and water.

Saute for 5 minutes, remove the syrup. Don't need any threads, just needs to be little sticky.

Dry ingredients

how to make revani semolina cake in instant pot


In a big bowl combine dry ingredients, semolina, sugar, coconut, starch and baking soda and baking powder.

Wet ingredients

how to make revani semolina cake in instant pot

In another bowl mix using balloon whisk oil, yogurt, milk, vanilla and rosewater.



Now add dry ingredients into the wet mixture and mix. Do not over mix.

Take 7" cake tin or any other tray which can go in the IP. Grease generously using butter, and sift the flour to make it settle evenly on the cake tin. Remove excess flour.

Pour the batter into the greased cake tin and cover tightly with the aluminium foil.



how to make revani semolina cake in instant pot

Arrange the stainless steel inner pot in the IP.

Pour 1 cup of water.

Put a trivet and lower the cake tin in the pot.

Close the lid.

Select HIGH PRESSURE for 40 minutes.

Once the time is up, release the pressure manually straightaway.

Remove the foil and let the cake cool for some time.

Gently remove it from the cake tin and place on the serving plate.

Using skewer or fork, make tiny holes in the cake

Generously pour the sugar syrup on the cake and let the syrup

Sprinkle pistachio and rose petals

Cut and serve with coffee.


Other Eggless cake recipes


1. Chocolate Passionfruit Semolina Cake

2. Rose and Chocolate Semolina Cake

3. Ras Malai Cake

4. Chocolate Orange Cake

5. Honey Cake (Indian Bakery Style)


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Revani cake, Rava cake, Eggless semolina cake, Instant Pot Semolina Cake, Coconut cake, instant pot cake
Desserts
Middle eastern
INSTANT POT SEMOLINA AND COCONUT CAKE | EGGLESS REVANI | EGGLESS RAVA CAKEhttps://www.youtube.com/watch?v=usNgDOOPoYwEasy and foolproof recipe of eggless revani or semolina and coconut cake made in the Instant Pot.https://www.youtube.com/watch?v=usNgDOOPoYw
Yield: 4-6 SERVINGS
Author: Hayley Dhanecha
Print
EGGLESS REVANI | INSTANT POT COCONUT & ROSE SEMOLINA CAKE

EGGLESS REVANI | INSTANT POT COCONUT & ROSE SEMOLINA CAKE

This Instant Pot eggless Revani or coconut and semolina cake is flavoured with rosewater. Easy, straightforward and foolproof recipe!
Prep time: 5 MinCook time: 40 Mininactive time: 30 MinTotal time: 1 H & 15 M

Ingredients:

  • 2 cup fine semolina
  • 2 cup sugar
  • 1 cup desiccated coconut
  • 2 tsp. cornflour
  • 1 cup oil
  • 1 cup mild greek yogurt
  • 1 cup milk
  • 1 tsp. vanilla extract
  • 2 tsp. rosewater
  • 1 tbsp. baking powder
  • 1 tsp. baking soda
  • Pinch salt
  • 1 cup water
  • 3 tbsp. ground pistachio
  • 1 tbsp. edible dried rose petals
Equipments/Tools
  • Bowls
  • Spatula
  • Balloon whisk
  • 7" Cake tin
  • Instant Pot 
  • Aluminium foil

Instructions:

  1. First, grease the cake tin with butter and dust it with plain flour, remove excess flour and leave it aside.
  2. Make sugar syrup by heating 1 cup sugar and 1 cup water in the Instant pot on saute mode for 5 minutes.
  3. Add half rosewater.
  4. Remove the syrup and leave it aside.
  5. Wash the inner pot with clean water.
  6. In a large bowl combine semolina, cornflour, sugar, coconut, salt, baking powder and baking soda.
  7. In another bowl whisk oil, yogurt, milk, vanilla and remaining rose water. 
  8. Now mix wet and dry ingredients, do not over mix. 
  9. Pour the batter in a prepared cake tin.
  10. Cover tightly with the foil, so moisture doesn't enter in the cake tin.
  11. Pour one cup of water in the Instant pot inner pot.
  12. Put the trivet and lower the cake tin.
  13. Cover the Ip with the lid, turn the valve on sealing position.
  14. Pressure cook on HIGH for 40 minutes.
  15. Once done, release the pressure manually. 
  16. Remove the cake tin and let the cake cool.
  17. Remove the cake on a serving plate.
  18. Prick the cake using skewer or fork.
  19. Pour the sugar syrup.
  20. Sprinkle ground pistachios and rose petals.
  21. Cut and serve.

Notes:

Use the same cup for all the measurements for other ingredients.
Instead of oil one can use melted butter.
Don't have the Instant pot? You can bake this cake on 180C for 40 minutes in the oven.
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
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20 comments

  1. This is a very new type of cake for me! With the coconut and rosewater going in, it sure must taste brilliant. I love how soft and moist it looks. :)

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  2. What a beautiful and flavorful cake. Making it in the instant pot sounds so convenient. I think my family will enjoy this yummy cake.

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  3. What an incredibly great idea to make this cake in the Instant Pot - I'm so excited! I adore cakes with sugar syrup, too, so I know I'm going to enjoy this one. And thank you for your great tips about being sure not to add the syrup when the cake is still hot and poking little holes for it to soak in well! :)

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  4. This looks so delicious! We just bought some semolina flour the other day so it's great to get some recipe inspiration of how we can use it. We have been making a lot recently with similar ingredients such as rose water and pistachios, so this will have to go on our list of things to try. Thanks for the great recipe!

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  5. I agree I love sugar syrups on cake. They make for such a moist cake! And this one is SO pretty...too pretty to eat?;)

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  6. This semolina cake turned out delicious, and I love that it cooks in the Instant Pot! The rose syrup added such wonderful flavor, and it was perfectly moist. Loved it!

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  7. I love basbousa and this looks perfectly made. The process shots are also very useful. As always, loved your photos.

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  8. I love, love love this cake! My friend has a kid allergic to eggs and I made it for them during their move. They all loved it! And it was so easy because of that instant pot. Thanks for the great recipe!

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  9. I have read about this revani cake long back. It's on my to do list as this having all my favorite Ingredients like Coconut and rose syrup.
    Your cake has turned out perfect and looks delicious.

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  10. This is a must try recipe. Love how exquisite the eggless revani looks. With rose water, coconut and of course the sugar syrup its bursting with flavours. Love the antique looking plate, cups and saucers.

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  11. I love this beautiful cake! Your pics are brilliant and making it in the IP makes it even easier!

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  12. Wow, how beautiful that cake looks! Superb pics as usual, the presentation is splendid!! Cake looks very inviting and the flavors are divine, rose water, pisatchios, everything makes it sound so rich and royal!

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  13. Wow. Such a beautiful cake. The flavors are just bursting here, and with those toppings, It's just irresistible. As usual you rocked with pics. Would love to try it sometime. Great recipe.

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  14. Instant Pot cake is so easy! Love the texture and color of the semolina cake. will try this soon...thanks for recipe!

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  15. I'm so excited that I have everything I need to make this semolina cake! I just need to brush the dust off of my Instant Pot, LOL!

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  16. Such a beautiful and flavourful cake. Though the name Revani is new to me, I too make a similar kind of one with almost the same flavours minus the rose water ! Making it in the instant pot is a great idea...Next time I will do that!! Loved the gorgeous looking semolina cake!!

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  17. Mama Maggie's Kitchen20 September 2020 at 10:30

    I never tried this rose flavoured syrup before but this recipe looks definitely mouthwatering. I can't wait to taste this.

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  18. Love these flavor combinations in this cake and also the use of semolina as opposed to apf! Pinning to try for later.

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  19. I've never had revani but I love baklava. Going to try making this beautiful cake in the oven as I don't have an Instant Pot.

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  20. I have tried eggless semolina cake but never tried Revani... lovely combination of flavors and looks absolutely gorgeous.

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