Name: EGGLESS REVANI | INSTANT POT COCONUT and ROSE SEMOLINA CAKE
Prep time: 5 min
Cook time: 40 min
Total time: 75 min
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; Bowls; Spatula; Balloon whisk; 7 " Cake tin; Instant Pot; Aluminium foil

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.

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!!!

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

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.

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)

6. Chocolate Mousse without Eggs (Instant pot)

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