Revani is a soft, syrup-soaked Turkish semolina cake with a light, tender crumb and a delicate sweetness. It’s easy to make and perfectly balanced—sweet but not heavy, fragrant with lemon, and finished with a golden, moist texture that melts in your mouth. This classic dessert is ideal for celebrations or a simple afternoon treat with tea.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup granulated sugar (for syrup)
1 cup water (for syrup)
1 tablespoon lemon juice (for syrup)
3 large eggs
½ cup granulated sugar (for cake)
½ cup vegetable oil
½ cup plain yogurt
1 teaspoon vanilla extract
1 cup fine semolina
½ cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
Desiccated coconut or ground pistachios for garnish (optional)
Directions
Make the syrup: Combine 1 cup sugar and 1 cup water in a saucepan. Bring to a boil, then simmer for 15 minutes. Remove from heat, stir in lemon juice, and let cool completely.
Preheat the oven: Set to 350 °F (175 °C). Line a 9×13 inch baking pan with parchment paper.
Prepare the batter: In a bowl, beat eggs and ½ cup sugar for about 5 minutes until pale and fluffy. Add oil, yogurt, and vanilla; mix well.
Add dry ingredients: Stir in semolina, flour, baking powder, and salt until just combined.
Bake: Pour the batter into the prepared pan, smooth the top, and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
Soak: Cool the cake for 5 minutes, cut into 12 pieces, and pour the cooled syrup evenly over the warm cake. Let rest for 1–2 hours to absorb.
Serve: Garnish with desiccated coconut or ground pistachios if desired.
Servings and timing
Servings: 12 slices
Prep time: 15 minutes
Cook time: 30 minutes
Cooling and soaking time: 1–2 hours
Total time: about 2 hours 45 minutes
Variations
Add a teaspoon of orange blossom water or rose water to the syrup for floral fragrance.
Substitute lemon zest for a brighter flavor.
Top with whipped cream or a scoop of ice cream for a modern twist.
Use light olive oil for a richer Mediterranean aroma.
Storage/Reheating
Storage: Keep in an airtight container in the refrigerator for up to 4 days. Serve chilled or at room temperature.
Freezing: Not recommended, as the texture may dry out after thawing.
FAQs
Can I make this cake gluten-free?
No, semolina is made from wheat and contains gluten, so it cannot be substituted directly.
Can I use coarse semolina?
Fine semolina is preferred for a smooth texture. Coarse semolina makes the cake denser and grainier.
Should the syrup be cold or warm when poured on the cake?
Always pour cold syrup over warm cake to achieve the perfect moist texture.
Can I make the syrup in advance?
Yes, you can make the syrup up to 2 days ahead and refrigerate it until use.
Why is my cake dry?
The cake will turn out dry if not enough syrup is used. Make sure to pour all of it evenly.
How can I tell if the cake is baked through?
Insert a toothpick into the center—if it comes out clean or with a few dry crumbs, it’s done.
Can I halve the recipe?
It’s best to make the full recipe; changing the ratios may alter texture and sweetness.
What oil works best?
Use a neutral oil like sunflower or canola. Olive oil gives a richer taste if you prefer.
Can I flavor the syrup differently?
Yes, you can infuse it with a cinnamon stick, orange peel, or a splash of rosewater.
What should I serve Revani with?
It pairs beautifully with tea, Turkish coffee, or a dollop of thick yogurt.
Conclusion
Revani is a timeless dessert that embodies the warmth and sweetness of Turkish hospitality. Its light texture, delicate flavor, and syrup-soaked tenderness make it a joy to prepare and serve. Whether for holidays, gatherings, or everyday indulgence, this cake never fails to impress.
Revani is a classic Turkish semolina cake, soaked in lemon-scented syrup. Light, moist, and delicately sweet, it’s a perfect dessert for gatherings or tea time.
Ingredients
1 cup granulated sugar (for syrup)
1 cup water (for syrup)
1 tablespoon lemon juice (for syrup)
3 large eggs
½ cup granulated sugar (for cake)
½ cup vegetable oil
½ cup plain yogurt
1 teaspoon vanilla extract
1 cup fine semolina
½ cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
Desiccated coconut or ground pistachios for garnish (optional)
Instructions
Combine 1 cup sugar and 1 cup water in a saucepan. Bring to a boil, then simmer for 15 minutes. Remove from heat, stir in lemon juice, and let cool completely.
Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
In a mixing bowl, beat the eggs and ½ cup sugar for about 5 minutes until pale and fluffy.
Add the oil, yogurt, and vanilla extract to the egg mixture and mix well.
Stir in the semolina, flour, baking powder, and salt until just combined.
Pour the batter into the prepared pan, smooth the top, and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let cool for 5 minutes. Cut into 12 pieces.
Pour the cooled syrup evenly over the warm cake. Let it rest for 1–2 hours to fully absorb.
Garnish with desiccated coconut or ground pistachios, if desired, and serve.
Notes
Always pour cold syrup over warm cake for best absorption.
Store in an airtight container in the fridge for up to 4 days.
Fine semolina ensures a smoother texture than coarse semolina.
Add floral water or citrus zest for flavor variations.
Not suitable for freezing as the texture may dry out.
