Lemon and Poppy Seed Portion Revani
Are you looking for a delicious and practical dessert for your holiday table?
My recipe for Poppy Seed and Lemon Portion Revani with Kenton is just for you!
With its refreshing lemon flavor and wonderful texture added by blue poppy seeds, this dessert will make a difference on your holiday tables.
The Kenton Vanillin and Kenton Baking Powder we use in the cake not only provide a wonderful fluffiness but also add a wonderful flavor.
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The Kenton Whipped Cream we add on top will increase both its taste and elegance.
Let's surprise your guests with its practical preparation and stylish presentation!
I can make it with Kenton and I proudly present it!
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Ingredients for Lemon Poppy Seed Portion Revani Recipe
For Cake:
- 3 pieces of eggs
- 1 tea glass of granulated sugar
- 1 teaspoon of yogurt
- 1 tea cup oil
- 1 teaspoon of semolina
- 1 pack of Kenton Baking Powder
- 1 pack of Kenton Vanillin
- 2 tablespoons blue poppy seeds
- 2 lemon zest
For the Sherbet:
- 2 cup powdered sugar
- 2,5 water glass of water
- Juice of half a lemon
For Decoration:
- 1 pack of Kenton Whipped Cream
- 1 glass of cold milk
- Powdered Pistachios, Lemon slices
Fabrication:
- For the syrup, mix granulated sugar and water in a pot and boil. Add lemon slices and lemon juice, boil for another 5 minutes and remove from heat.
- In a deep mixing bowl, beat the eggs and granulated sugar until frothy.
- Add yoghurt and oil and continue beating. Add flour and semolina and mix.
- Add 1 pack of Kenton Baking Powder, 1 pack of Kenton Vanillin, blue poppy seeds and lemon zest and sift and mix until you get a smooth consistency.
- Divide the mixture into greased muffin or small cake tins.
- Bake in preheated oven for 25-30 minutes.
- Pour the cooled syrup over the hot cakes that come out of the oven and wait for it to absorb.
- Whisk 1 pack of Kenton Whipped Cream with cold milk.
- Squeeze the syrup onto the cooled revanis using a piping bag.
- Serve by garnishing.
