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Spinach Revani Recipe


Spinach Revabi Recipe

Spinach Revabi Recipe

Spinach Revabi Recipe


  • 3 eggs,
  • 1/2 cup plain yogurt,
  • 1/2 cup spinach puree (cooked in steam and then blended),
  • 1/2 cup vegetable oil,
  • 1 cup sugar,
  • 1 cup semolina,
  • 1 cup flour,
  • 3 tsps baking powder.

For syrup;

  • 3 cups sugar,
  • 3 cups water,
  • 1 slice lemon.

For topping;

  • 200 ml heavy cream,
  • 1 cup confectioners sugar,
  • Grounded pistachios.


  1. Cream together the eggs and sugar until frothy,
  2. Whisk in the yoghurt, spinach puree and oil,
  3. Mix the flour, baking powder and semolina together and add it slowly to the wet mixture while stirring,
  4. Pour the batter into a greased 22*22 cm baking dish,
  5. Bake in a 190 degrees Celsius preheated oven until the top is golden brown,
  6. Combine the sugar, water and lemon slice in a saucepan,
  7. Cook on medium heat stirring occasionally until the sugar completely melts,
  8. Let it boil for 5 mins,
  9. Remove from heat and let it cool for 30 mins.,
  10. Pour lukewarm syrup over lukewarm cake,
  11. Let it rest for 15-20 mins,
  12. Whisk heavy cream and confectioners sugar and spread on top of revani,
  13. Sprinkle grpunded pistachios.

Bon appétit…



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