EGGLESS GREEK REVANI(RAVANI) CAKE- USING AQUAFABA(SYRUPY COCONUT RAVANI/REVANI)

EGGLESS GREEK REVANI(RAVANI) CAKE- USING AQUAFABA(SYRUPY COCONUT RAVANI/REVANI)

Greek Ravani/Revani is delicious cake made using desiccated coconut (coconut powder) and soaked in sugar syrup. It is really yummy with the dripping sugar syrup and tastes different from our normal cakes.

There are variety of Ravani cakes , thay can be made using semolina , coconut flakes etc.,

Few days back I saw this soft, moist ,sweet , buttery, syrupy coconut revani cake recipe in a cookery show in Living Foodz channel. It got impressed with the procedure and tried immediately. In that show chef showed the procedure of cake using eggs.

I tried the cake with egg also. This one is eggless revani cake.

I have used Aquafaba as egg substitute. Aquafaba is a wonderful egg substitute which will look exactly like egg whites after whipping. Not only the look, it also worked as egg white.

First we see what aqua faba is. Aqua faba is nothing but the whipped chick pea water.

I bet you won’t even feel the taste of the chick pea in the cake while using aqua faba.
Please check the below link for the aquafaba recipe:

AQUAFABA-EGG SUBSTITUTE

The important part in this greek ravani cake is the sugar syrup. While adding the sugar syrup to the cake, the cake should be cooled fully and the syrup should be very hot.

Ok now coming to the recipe of eggless version of the greek ravani,
VIDEO RECIPE:

EGGLESS GREEK REVANI CAKE (USING AQUAFABA)

RECIPE TYPE: DESSERT | CUISINE: CONTINENTAL | YIELDS: 6

|PREPARATION TIME: 5 MIN | COOKING TIME: 35-40 MIN

                                                                                                       

METHOD:

Preheat the oven for 10 mins at 180° C. Prepare a 6” round baking tin by brusing with oil and dusted with flour. Or line a parchment paper and keep that ready.

First prepare aqua faba and keep aside. Once it reaches the peak stage, like if you invert the bowl it should not fell down.

In a mixing bowl first beat sugar and butter for around 3 to 5 minutes till it become fluffy.

Add the coconut, flour and baking powder and mix well.

Add the prepared aquafaba and orange zest and mix well. If the mixture is crumble add milk little by little till it becomes pouring stage. Don’t add more.

Bake it in the preheated oven for 35 to 40 minutes or until the top becomes brown.

(For me toothpick came out without sticking at 25 minutes itself. But the top didn’t get brown. So baked for 15 more minutes and the cake got ready at 40 minutes)

Let the cake to cool.

Now prepare the sugar syrup.

Add the sugar and water and let it boil for 5 to 10 minutes. Don’t stir it in between. Let the sugar to melt fully and the syrup becomes little sticky.

Add the lemon syrup and mix.

Pour the hot boiling sugar syrup to the cooled cake using a ladle. Don’t pour all the syrup at a time. Pour ladle by ladle to make the cake to absorb the syrup evenly.

Keep the cake in refrigerator for minimum 1 hour and serve with any ice cream of your choice.

But we like to eat it as little warm, so while serving I just reheated it for 10 seconds and served with ice cream.

NOTES:

If you are using more than 1 cup of flour, add the aquafaba as 2 batches. First add ½ part and mix, then add the another part and mix well as cut and fold method.

Don’t pour the sugar syrup in one time, add little by little all over the cake to make it absorb evenly.

Let the cake to cool in refrigerator before cut into pieces to get neat pieces.

(I cut the cake while it was warm J)

Do try this recipe and please don’t forget to give your feedback in comments.

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