Eggless Revani Instant Pot Coconut And Rose Semolina Cake

INSTANT POT REVANI/BASBOUSA

Instant Pot Semolina Cake

Eggless Semolina Cake

Tips for the best cake

Ingredients for eggless Revani

exact measurements and method can be found in the recipe card below Dry ingredients: Fine semolina – you can find semolina in different forms but we want fine semolina here, so if you have coarse semolina either grind further in a hand blender or mix with some all-purpose flour. You can also use white semolina. Corn flour/starch – our egg substitute Desiccated coconut Sugar – you need white granulated sugar. Some for the cake and some for the sugar syrup Baking powder Baking Soda Wet ingredients: Oil or melted butter – use either olive oil or sunflower oil Yogurt – mild greek yogurt works best Milk – we have used skimmed milk but you can use higher fat percentage milk too Vanilla extract Rosewater – for the sugar syrup and for the cake Top: Ground Pistachio Dry rose petals You can also top with whipped cream or ice cream

How to make Revani/Namoura in Instant Pot

Sugar syrup in Instant Pot In IP inner pot mix half of the sugar and water. Saute for 5 minutes, remove the syrup. Don’t need any threads, just needs to be little sticky. Dry ingredients In a big bowl combine dry ingredients, semolina, sugar, coconut, starch and baking soda and baking powder. Wet ingredients In another bowl mix using balloon whisk oil, yogurt, milk, vanilla and rosewater. Now add dry ingredients into the wet mixture and mix. Do not over mix. Take 7″ cake tin or any other tray which can go in the IP. Grease generously using butter, and sift the flour to make it settle evenly on the cake tin. Remove excess flour. Pour the batter into the greased cake tin and cover tightly with the aluminium foil. Arrange the stainless steel inner pot in the IP. Pour 1 cup of water. Put a trivet and lower the cake tin in the pot. Close the lid. Select HIGH PRESSURE for 40 minutes. Once the time is up, release the pressure manually straightaway. Remove the foil and let the cake cool for some time. Gently remove it from the cake tin and place on the serving plate. Using skewer or fork, make tiny holes in the cake Generously pour the sugar syrup on the cake and let the syrup Sprinkle pistachio and rose petals Cut and serve with coffee.