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Revani Cake

A moist coconut cake. A perfect recipe for a classic tea time.
Revani Cake Recipe by Chef Ranveer Brar
Serves

- 4

Cooking Time

-30 Min

Difficulty

- Medium

Preparation Time

- 20 Min

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INGREDIENTS

  • For Revani 4 Egg
  • 2 cups Butter
  • 2 cups Castor Sugar
  • 2 cups Desiccated Coconut
  • 1 cup Refined Flour
  • For syrup 1 and ½ cup Sugar
  • 1 and ½ cup Water
  • 1 Lemon
  • For Garnish Finely Chopped Pistachio
  • Grated Dried Coconut
  • Lemon Wedge

HOW TO PREPARE REVANI CAKE

  1. 1

    For Cake, Break 4 eggs and separate egg yolk and egg whites in different bowls Beat egg whites to soft peak.
  2. 2

    In another bowl take2 cups of butter and sugar respectively and whisk them to creamy consistency, add egg yolks and fold the ingredients.
  3. 3

    : Add 2 cups of desiccated coconut, 1 cup refined flour and mix well.
  4. 4

    Combine egg whites into the batter and fold.
  5. 5

    Pour cake batter in a greased cake tin.
  6. 6

    Bake Revani cake at 180 degrees for 15-20 minutes.
  7. 7

    For Syrup, In a pot add equal quantities of sugar and water, half lemon juice and bring syrup to boil.
  8. 8

    Pour the hot syrup on cake and let it soak.
  9. 9

    Garnish cake with finely chopped pistachio, grated dried coconut, dried coconut strip and lemon wedge.
  10. 10

    Serve Cake chilled.
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