Poppy Seed Revani with Mascarpone Cream

Ingredients (Serves 8)

For the Cake

• 3 large eggs

• 1 cup (200 g) sugar

• 1 cup (240 ml) milk

• 1 cup (240 ml) vegetable oil

• 1 cup (160 g) semolina

• 1 cup (125 g) all-purpose flour

• ½ pack Hasho Poppy Seeds (Indigo or Ivory) – or ½ pack of Hasho Poppy Seed Paste

• 1 packet vanilla sugar (or 1 tsp vanilla extract)

• 1 packet baking powder (10–12 g)

For the Syrup

• 1½ cups (300 g) sugar

• 2¼ cups (540 ml) water

• Optional: 2–3 drops fresh lemon juice

For the Topping

• 250 g Mascarpone (or Ricotta, lightly whipped)

• 1–2 tbsp powdered sugar (adjust to taste)

• ½ tsp vanilla extract

Instructions

1. Prepare the Syrup
   Combine sugar and water in a saucepan. Bring to a gentle boil, add lemon juice, and simmer for 5 minutes. Let it cool to room temperature.

2. Make the Batter

   • Beat eggs and sugar until pale and fluffy.

   • Stir in milk and vegetable oil.

   • Fold in semolina, flour, and poppy seeds. Mix until just combined.

   • Add vanilla and baking powder; blend smoothly.

3. Bake
   Pour batter into a greased 30×40 cm (12×16 inch) baking dish.
   Bake in a preheated oven at 170 °C / 340 °F for about 30–35 minutes, until golden and set.

4. Soak with Syrup
   Remove cake from oven, let it rest for 5 minutes, then pour cooled syrup evenly over the warm cake. Allow to absorb fully (at least 1 hour).

5. Mascarpone (or Ricotta) Topping
   In a chilled bowl, whisk mascarpone (or ricotta) with powdered sugar and vanilla until light and creamy. Spread or pipe over the cooled revani.

6. Final Touch
   Sprinkle a pinch of poppy seeds on top for visual allure. Chill briefly before serving.

Serving Suggestion

Cut into squares or diamonds. The double crunch of semolina and poppy seed meets the lush creaminess of mascarpone/ricotta