Turkish
⭐ Highly Rated
1h 30mmedium
TurkishDessert
Recipe Story
origins & traditionsRevani is a beloved classic dessert found throughout Turkey and the Mediterranean region. This golden semolina cake is distinguished by its wonderfully moist crumb achieved through the combination of yogurt in the batter and a fragrant lemon syrup poured over the warm cake. The semolina gives the cake a unique texture that is both tender and slightly grainy in the most delightful way. Unlike many Western cakes, Revani is designed to absorb maximum syrup, resulting in a dessert that is sweet but never cloying, with bright citrus notes cutting through the richness. Traditionally served at celebrations and gatherings, this cake is often cut into diamond shapes and garnished with blanched almonds. The beauty of Revani lies in its simplicity and the magical transformation that occurs when the hot syrup meets the freshly baked cake.
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter and lightly dust with flour.
In a large mixing bowl, beat together the eggs and sugar using a hand mixer on high speed for 5-6 minutes until the mixture is pale, fluffy, and has tripled in volume.
In a separate bowl, combine the semolina, flour, and baking powder. Whisk together to ensure even distribution.
Gently fold the yogurt into the egg mixture using a rubber spatula, being careful not to deflate the batter.
Gradually fold in the dry ingredients in three additions, alternating with the melted butter. Add the vanilla extract and lemon zest, folding just until combined. Do not overmix.
Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the syrup. In a medium saucepan, combine the sugar, water, and lemon juice. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat and simmer for 8-10 minutes until slightly thickened. Remove from heat and stir in the vanilla extract. Allow the syrup to cool to room temperature.
As soon as the cake comes out of the oven, use a knife to score it into diamond or square shapes, cutting all the way to the bottom of the pan.
Immediately pour the cooled syrup evenly over the hot cake, ensuring it seeps into all the cuts. You should hear a satisfying sizzle. Allow the cake to absorb the syrup for at least 2 hours before serving.
Garnish each piece with a blanched almond in the center if desired. Serve at room temperature.
Revani Semolina Cake
4.3 (35)
A traditional syrup-soaked semolina cake flavored with lemon and yogurt, creating a moist and tender dessert with a perfect balance of sweetness and citrus notes.
medium
55 min
12 servings
Ingredients
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Cake Batter
- 4 pieces eggs, room temperature
- 3/4 cups flour, all-purpose
- 1 1/2 cups oats, fine semolina or regular oats as substitute
- 1 cups greek-yogurt, plain, full-fat
- 8 tablespoons butter, melted and cooled
- 1 teaspoons vanilla-extract
- 1 pieces lemon, zested
Lemon Syrup
- 2 pieces lemon, juiced
- 1/2 teaspoons vanilla-extract
Chef Tips
expert advice•The contrast between hot cake and cool syrup is essential for proper absorption - do not skip this step.
•If your syrup is too hot, it will make the cake soggy rather than moist.
•For a more aromatic version, add a strip of lemon peel to the syrup while it simmers, then remove before pouring.
•Some regional variations include adding a tablespoon of orange blossom water or rose water to the syrup for a floral note.
•The cake actually improves after sitting for several hours or even overnight as the syrup fully permeates every bite.
•For a richer version, you can substitute half of the yogurt with sour cream.
•When cutting the cake before adding syrup, make sure your cuts go all the way through to allow maximum syrup penetration.
•If you prefer a less sweet dessert, reduce the syrup sugar by one-quarter cup.
