PISTACHIO REVANI - Yesil Fistikli Revani   
1 kilo sugar
1/2 litre water
10 eggs
2 coffee spoons vanilla flavoured sugar
250 grams flour
the juice of one lemon  
Prepare a syrup by boiling 900 grams of sugar, the water and the lemon juice for 2 minutes. Put aside. In a bowl, place the eggs, 100 grams of sugar and the vanilla flavoured sugar. Beat these ingredients vigorously with whisk, an electric mixer or an electric blender, until it becomes a foamy thick white cream.

Gently add the flour to this creamy mixture. Pour it into a buttered round cake pan and bake in a warm oven for 25 minutes until done. Remove from the oven, pour the cooled syrup over the cake, and put it back into the oven for 3 or 4 minutes. Serve when cooled.
Add 50 g

COCONUT REVANI - Hindustan Cevizli Revani  
1 kilo sugar
1/2 litre water
10 eggs
2 coffee spoons vanilla flavoured sugar
250 grams flour
the juice of one lemon  
Prepare a syrup by boiling 900 grams of sugar, the water and the lemon juice for 2 minutes. Put aside. In a bowl, place the eggs, 100 grams of sugar and the vanilla flavoured sugar. Beat these ingredients vigorously with whisk, an electric mixer or an electric blender, until it becomes a foamy thick white cream.

Gently add the flour to this creamy mixture. Pour it into a buttered round cake pan and bake in a warm oven for 25 minutes until done. Remove from the oven, pour the cooled syrup over the cake, and put it back into the oven for 3 or 4 minutes. Serve when cooled.

Add 50 grams of grated coconut to the flour before adding it to the beaten egg and sugar mixture.
 

REVANI   
1 kilo sugar
1/2 litre water
10 eggs
2 coffee spoons vanilla flavoured sugar
250 grams flour
the juice of one lemon  
Prepare a syrup by boiling 900 grams of sugar, the water and the lemon juice for 2 minutes. Put aside. In a bowl, place the eggs, 100 grams of sugar and the vanilla flavoured sugar. Beat these ingredients vigorously with whisk, an electric mixer or an electric blender, until it becomes a foamy thick white cream.

Gently add the flour to this creamy mixture. Pour it into a buttered round cake pan and bake in a warm oven for 25 minutes until done. Remove from the oven, pour the cooled syrup over the cake, and put it back into the oven for 3 or 4 minutes. Serve when cooled.