Rivane Recipe – Eats Now

Name: Rivane
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup natural yoghurt; 1 cup olive oil; 1 cup sugar; 6 eggs; 2 ½ cups self-rising flour; 1 cup semolina; ½ cup desiccated coconut; ½ cup almonds; 2 cups sugar; 3 cups water; 12 lemon, juice of

Servings: persons

1 cup natural yoghurt
1 cup olive oil
1 cup sugar
6 eggs
2 ½ cups self-rising flour
1 cup semolina
½ cup desiccated coconut
½ cup almonds
2 cups sugar
3 cups water
12 lemon, juice of

1
Pre heat oven to 180C and grease a 25cm round or square cake tin.
2
Mix the first 6 ingredients with an electric mixer until smooth and pour into greased tin.
3
Bake for 40-45 minutes or until cake springs back when touched.
4
Set aside to cool.
5
Syrup:.
6
Add all ingredients to a pan and bring to the boil.
7
Lower heat and cook a further 10 minutes.
8
When cake is cooled cut into diagonal pieces while still in the tin.
9
Pour over the warm syrup.
10
Sprinkle with coconut
11
Push an almond into each piece.
12
I tend to use almond slivers.
13
Lasts up to 2 weeks in an air tight container.
14
I halve the syrup as this makes quite a lot.

1789

kcal

Calories

Fat

242

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup natural yoghurt, 1 cup olive oil, 1 cup sugar, 6 eggs, and more.

Yes, Rivane falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rivane

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