The Definitive Guide to Living in the Capital , Cairo , Egypt

Revani, Ravani or Rawani – we’re still not 100% sure whether this deliciously moist cake made with semolina flour is originally Turkish, Greek or Egyptian. But what we do know is this; it is one of the most underrated desserts around. And while Ramadan is a season where konafa takes all the attention, this year, Tortina has given Rawani cake the spotlight this Ramadan.    

One of our absolute favourite venues when it comes to desserts, we headed to Tortina’s small Heliopolis branch located at El Merghany Street and our eyes were instantly fixated on the luscious desserts; from the great collection of Oriental classics to the mouth-watering fridge display showcasing Tortina’s signature and one-of-a-kind Ramadan desserts.   

Similar to last year, Tortina’s take on konafa has been very interesting; from Konafa Mars Tart (175LE) and Konafa Panna Cotta (210LE), to Konafa Tiramisu (185LE) and Kunafa Mont Blanc (190LE); but we came for another reason –that intriguing pot filled with glossy Rawani cake topped with mangos (190LE).

Smothered with syrup, filled with fresh whipped cream and mango cubes, the spongy texture of the cake perfectly absorbed the syrup and the whipped cream cut the sweetness, while, surprisingly, the mango tasted amazing, even though it’s not mango season yet.

Overall, though we wouldn’t necessarily consider Tortina’s Rawani cake a Ramadan-dessert, there’s no doubt that it has proven to be one of the best of this year’s best seasonal offerings – partly because it breaks the usual trend of fusing together seemingly incompatible ingredients from East and West. It’s definitely one of the great additions on Tortina’s dessert list this year. Well, that and the exquisite Konafa Panna Cotta, of course.