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Two slices of Turkish revani semolina cake soaked in sweet syrup, topped with crushed pistachios and served on a dark plate.
4.75 from 4 votes

Revani (Turkish Semolina Cake)

By Zerrin & Yusuf
Revani is a traditional Turkish semolina cake soaked in sweet syrup. It's soft, moist and incredibly easy to make with simple ingredients. A classic homemade dessert that's perfect for making ahead and serving with Turkish tea.
Yields: 20 slices
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PREP 10 minutes
COOK 45 minutes
Resting Time 1 hour
TOTAL 1 hour 55 minutes

Video

INGREDIENTS
 

For the syrup:

  • 440 ml (1¾ cups) water, 15 fl oz
  • 370 g (1¾ cups) sugar, 13 oz
  • 1 teaspoon lemon juice, freshly squeezed (optional: 2 lemon wedges for extra flavor)

For the cake:

  • 160 g (¾ cup) coarse semolina, 6 oz (see Note 1)
  • 65 g (½ cup) flour, 2.5 oz
  • 2 teaspoons baking powder
  • 3 medium eggs
  • 100 g (½ cup) sugar, 3.5 oz
  • 230 g (1 cup) yogurt, 8 oz
  • 180 ml (¾ cup) olive oil, 6 fl oz
  • 1 teaspoon butter or olive oil, for greasing the pan

For garnish:

  • 1 tablespoon desiccated coconut, or ground pistachios

INSTRUCTIONS
 

For the Syrup

  • Put the sugar and water in a saucepan and bring to a boil. Reduce the heat to low and simmer gently for about 10 minutes.
  • Add the lemon juice and, if using, the lemon wedges. Simmer for another 2–3 minutes, then remove from the heat. Set aside to cool to room temperature. To speed things up, you can transfer the syrup to a wide, shallow bowl.

For the Cake

  • Grease a 25 cm (10-inch) round baking pan, about 4.5 cm (1¾ inches) deep, with a little butter or oil. Preheat the oven to 180°C (350°F).
  • In a bowl, combine the semolina, flour and baking powder.
  • In a separate large bowl, beat the eggs and sugar with an electric mixer until pale, creamy and fluffy. Add the yogurt and olive oil and mix until combined.
  • Add the dry ingredients to the wet mixture and gently mix with a hand whisk just until everything is combined.
  • Pour the batter into the prepared pan and bake for about 30 minutes, until golden on top. Insert a toothpick into the center. If it comes out clean, the cake is ready.

To Assemble

  • Remove the cake from the oven and, while it's still hot, cut it into squares or diamonds.
  • Pour the cooled syrup evenly over the hot cake, making sure it reaches all the slices. Let it rest for at least 1 hour so the cake can absorb the syrup.
  • Sprinkle with desiccated coconut or ground pistachios before serving.

NOTES

  1. Use coarse semolina, like regular Turkish irmik. Fine semolina or semolina flour won't give the cake the same texture.
  2. We use a 25 cm (10-inch) round pan. You can also use a 28 × 18 cm (11 × 7-inch) rectangular pan, but the baking time may vary slightly.

NUTRITION

Calories: 224kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 27mgSodium: 60mgPotassium: 48mgFiber: 0.4gSugar: 24gVitamin A: 53IUVitamin C: 0.2mgCalcium: 44mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Dessert
Cuisine Turkish
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