How to make
Prepare a large cookware of water for a water bath. Heat it over low heat.
Beat the eggs in a suitable metal bowl, preferably. Pour the sugar and place it in the water bath. The temperature should not exceed 100°F (37 degrees).
Beat with a mixer until a thick white foam forms, then remove the bowl from the cookware with water and continue beating for another 5 minutes. The goal is to get a thick, durable foam that won't flatten out at the slightest touch.
Sift the flour with the baking powder in portions to the foam (the presence of baking powder in the recipe is not obligatory, as the cake will become fluffy anyway). I made it with and without the leavening agent and there is almost no difference.
Add the poppy seeds and stir lightly. I like it to not be very evenly distributed just here and there to see more grains in places.
Pour it into a square baking pan - 8.7″ (22 cm), or other form with those dimensions. Shake it lightly to flatten it out and put it in a preheated oven at 180 degrees for 15 minutes. When it's done, allow to cool.
Prepare the syrup by boiling the water along with the sugar for 10 minutes. Remove it from the heat and add the sweet dessert wine. Leave it for 10 minutes.
Cut the revani into squares and pour the syrup over it. Wait 15 minutes for it to absorb and you can now serve it, even if it is slightly warm, by combining it with a ball of cream ice cream.
If you serve the poppy revani cold, garnish it with whipped cream.
It's wonderful!
