Turkish Revani is a gorgeously light cake with a slight crumb. Revani is a semolina Cake drenched in a sugar syrup that keeps it moist for days!
I first made this a month before Ramadan and have retested it several times since. It is delicious and light and always well received!
Semolina Cake
This Semolina Cake can be made with course, fine or extra fine Semolina. Having tried all 3, my personal preference is extra fine semolina.
The semolina adds a very slight chewy crumb/texture.
The cake itself can be made in 1 bowl and is a really simple cake to make.
Revani
I believe the meaning of the word Revani means sweet, fragrant dessert.
This is a popular dessert made in Greece and across the middle east, that has been served since the Ottoman period.
Ingredients in Revani
Semolina - Semolina is the main ingredient in this recipe and it adds a crumb and bite that plain/self raising flour doesn't.
Plain Yogurt - Plain yogurt, Greek Yoghurt and Low fat Yoghurt work really well in this recipe.
Plain Flour - Only a little is needed to bind the ingredients together.
Caster Sugar - I tend to use caster sugar over granulated in most cake recipes because it is finer and therefore dissolves easier.
Vegetable Oil - Any neutral flavoured oil will work here.
Lemon Juice and zest - Adds a slight zing and flavour. You can use orange instead.
Eggs, Vanilla Extract, Baking Powder, and a pinch of Salt - Store cupboard ingredients that are in most cakes.
How to make the sugar syrup
A lot of the moistness and sweetness in the cake is down to a very simple sugar syrup/ that is poured over the warm cake when it comes out of the oven.
It is very easy to make too. Simply combine the water and sugar in a pot. Bring to a boil, then simmer for 10 minutes before squeezing in some lemon juice.
You can of course adjust the level of sweetness by reducing the sugar.
Some Variations
These are tried and tested variations by friends and family:
You can add fruit into the batter. Strawberries and raspberries work well. Definitely not traditional but a nice addition.
You can switch the lemon juice for any citrus juice you like.
Stir in some chopped pistachios for a little bite.
How to make Revani
This cake starts like any other. Combine the eggs and sugar in a large bowl/stand mixer and process for 5 minutes.
Stir in the yoghurt, zest and juice of ½ lemon, oil and vanilla and process until combined.
Fold in the semolina, plain flour, salt and baking powder.
Pour into a greased tray and bake at 180 C/Gas Mark 4 for 25 -30 minutes.
Make the sugar syrup by combining the sugar and water in a pot. Bring to a boil, then turn the heat down and simmer for 10 minutes before squeezing in the lemon.
Pour over the cake when it comes out of the oven.
Add crushed pistachio and coconut if using.
Allow cake to cook for 30 minutes in the tin before slicing and serving.
Other Turkish Recipes:
Turkish Cilbir – Poached Eggs in Yoghurt
Aubergine with Kisir, spicy chickpeas and zataar yoghurt
* If you make this recipe, don't forget to tag us on social media.
Revani
Ingredients
Revani
- 200 g Caster Sugar
- 3 Eggs
- 225 g Plain Yoghurt Greek and Low fat work too
- ½ Lemon Zest and juice
- 4 tablespoon Vegetable Oil Any flavourless oil
- 2 teaspoon Vanilla Extract
- 165 g Semolina Extra Fine, Fine or Course all work
- 3 tablespoon Plain Flour
- 1 teaspoon Baking Powder
Syrup
- 300 g Caster Sugar
- 400 ml Water
- ½ Lemon Juice only
Topping
- 4 tablespoon Pistachios Processed to a crumb
- 1 tablespoon Coconut flaked Lightly toasted
Instructions
- Preheat oven to 180 °C/gas Mark 4. Grease/Line a 9x13 inch deep tray.
Revani
- Combine the eggs and sugar in a large bowl/stand mixer and blend for 5 minutes. Or mix together with a wooden spoon.
- Stir in the yoghurt, zest and juice of ½ lemon, oil and vanilla and process until combined.
- Fold in the semolina, plain flour, salt and baking powder.
- Pour into a greased tray and bake at 180 C/Gas Mark 4 for 25 -30 minutes.
Sugar Syrup
- Make the sugar syrup by combining the sugar and water in a pot. Bring to a boil, then turn the heat down and simmer for 10 minutes before squeezing in the lemon.
Topping
- Pour the syrup over the cake when it comes out of the oven. Add crushed pistachio and coconut if using.
Serve
- Allow the cake to cool in the tin for 30 minutes, before slicing. Although it is great warm too!
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