Turkish Revani Recipe | Moist Semolina Syrup Cake
Make Turkish revani, a soft semolina cake soaked in sweet syrup with citrus flavor. Easy, moist dessert perfect for any occasion!
Equipment
- Mixing bowls
- Whisk or electric mixer
- Baking pan (9x13 inch)
- Saucepan (for syrup)
- Wooden spoon or spatula
Ingredients
- 1 cup semolina
- ½ cup all‑purpose flour
- 1 cup sugar (for cake)
- 3 large eggs
- 1 cup plain yogurt
- ½ cup vegetable oil
- 1 tsp baking powder
- Zest of 1 lemon or orange
For Syrup:
- 1 ½ cups sugar
- 2 cups water
- Juice of ½ lemon
Instructions
- Prepare Batter: In a bowl, whisk eggs and sugar until pale. Add yogurt, oil, semolina, flour, baking powder, and citrus zest. Mix until smooth.
- Bake Cake: Pour batter into greased pan. Bake at 350°F (175°C) for 30–35 minutes until golden.
- Make Syrup: In a saucepan, combine sugar, water, and lemon juice. Simmer 8–10 minutes until slightly thickened.
- Soak Cake: While cake is hot, pour cooled syrup evenly over it. Allow syrup to absorb fully.
- Cool & Slice: Let cake rest 30 minutes. Cut into squares or diamonds.
- Garnish: Sprinkle with shredded coconut or ground pistachios.
- Expert Tip: Always pour syrup over hot cake for best absorption.
Notes
- Use fine semolina for best texture.
- Orange zest adds a sweeter, fragrant twist.
- Garnish with pistachios or coconut for tradition.
- Store in airtight container up to 5 days.
- Revani tastes even better the next day as flavors meld.