Revani Recipe – Turkey Special
This Revani is a beloved Turkish dessert featuring a tender semolina sponge soaked in a fragrant lemon-scented syrup. With simple pantry ingredients—semolina, yogurt, eggs, and a splash of citrus—this moist, syrupy cake delivers a delightful balance of texture and sweetness that’s perfect for sharing over tea or as a festive treat
- 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:
Prepare the simple syrup ahead and allow it to cool completely before drizzling over the warm cake—this promotes maximum absorption and moistness.
For ideal texture, use fine semolina and gently mix batter—overmixing can result in a dense crumb.
After baking, slice the cake while still in the pan—this allows syrup to soak evenly throughout each square or diamond.
Garnish with ground pistachios or desiccated coconut for visual appeal and a hint of crunch.
Let the cake rest for a few hours (or overnight) so flavors meld and the syrup texture deepens.
Store at room temperature in an airtight container to preserve its tender, syrup-soaked consistency for several days.
