Revani Recipe – Turkey Special
Revani is a classic Turkish semolina cake that is light, moist, and soaked in sweet syrup, making it a delightful dessert often enjoyed with a cup of tea or coffee. This cake, with its subtle flavor and soft texture, is made with simple ingredients like semolina, flour, yogurt, and eggs. What sets Revani apart is the syrup, typically flavored with lemon or orange, which is poured over the cake once it’s baked, allowing it to soak up all the sweetness and infuse it with a fragrant citrusy aroma. Revani is a beloved treat in Turkish cuisine, and it’s often served during special occasions, family gatherings, or as an everyday indulgence, offering a perfect balance of sweetness and lightness.
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
Revani Ingredients:
- 1 cup semolina
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup plain yogurt
- 1/2 cup vegetable oil
- 4 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
For the syrup:
- 1 1/2 cups water
- 1 1/2 cups sugar
- 1 tbsp lemon juice (or orange juice for a different flavor)
Prepare the Syrup:
In a small saucepan, combine the water and sugar. Bring to a boil and stir until the sugar dissolves.
Add the lemon juice (or orange juice) and simmer for about 10 minutes. Remove from heat and let the syrup cool.
Make the Cake Batter:
Preheat your oven to 350°F (175°C). Grease a baking dish (around 9×9 inches or similar size).
In a large bowl, whisk the eggs and sugar together until light and fluffy.
Add the yogurt, oil, and vanilla extract to the mixture, and whisk until smooth.
In a separate bowl, combine the semolina, flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until you have a smooth batter.
Bake the Cake:
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake for 30-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Soak with Syrup:
Once the cake is done baking, remove it from the oven and immediately pour the cooled syrup over the hot cake.
Allow the cake to absorb the syrup and cool completely, which will take about 1-2 hours.
Serve:
Once the cake has cooled and soaked in the syrup, cut it into squares and serve.
Recipe Notes:
Syrup:The syrup is key to Revani’s moisture and sweetness. Make sure it’s cool when you pour it over the hot cake so it absorbs properly.
Semolina:Semolina is what gives Revani its unique texture. If you can’t find semolina, you can substitute with fine cornmeal, but the texture might be slightly different.
Flavors:You can experiment with adding a splash of rose or orange blossom water to the syrup for a more traditional Turkish flavor.
Storage:Revani can be stored in an airtight container at room temperature for up to 3-4 days, and the syrup helps keep it moist.
Serving:Revani is often served as a light dessert or snack and pairs wonderfully with Turkish tea or coffee.
