Turkish Revani – Traditional Semolina Cake Recipe
This Turkish Revani is a traditional semolina cake recipe soaked in sweet syrup, soft, fluffy, and perfect for a classic Mediterranean dessert.
Equipment
- Mixing bowls
- Whisk or hand mixer
- Baking dish (9x13 inch recommended)
- Saucepan (for syrup)
- Measuring Cups and Spoons
Ingredients
For the Cake:
- 1 cup semolina (coarse preferred)
- ½ cup all-purpose flour
- 1 cup sugar
- 3 large eggs
- 1 cup plain yogurt
- ½ cup vegetable oil
- 1 tsp baking powder
- Zest of 1 lemon or orange
For the Syrup:
- 2 cups sugar
- 2 cups water
- Juice of ½ lemon
Optional Garnish:
- Crushed pistachios, coconut flakes, or whipped cream
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish.
- In a bowl, whisk eggs and sugar until pale and fluffy.
- Add yogurt, oil, and citrus zest. Mix gently.
- Fold in semolina, flour, and baking powder until combined. Do not overmix.
- Pour batter into the baking dish and bake for 30–35 minutes, until golden and a toothpick comes out clean.
- While cake bakes, prepare syrup: simmer sugar, water, and lemon juice for 10 minutes until slightly thickened.
- Remove cake from oven, cool for 5 minutes, then pour warm syrup evenly over the warm cake.
- Allow cake to absorb syrup for at least 30 minutes before slicing.
- Garnish with pistachios or coconut flakes before serving.
Notes
- Semolina Choice: Coarse semolina gives traditional texture; fine semolina yields smoother crumb.
- Syrup Timing: Always pour syrup while cake is warm for best absorption.
- Flavor Variations: Add rose water, orange blossom, or coconut for regional twists.
- Storage: Keeps 3–4 days refrigerated. Can be frozen without syrup; add syrup after thawing.
- Serving Style: Traditionally cut into squares or diamonds, served at room temperature with tea or coffee.