Description
Turkish Revani is a moist and fragrant semolina cake soaked in a citrus-infused sugar syrup. This traditional dessert combines the nutty texture of semolina with the freshness of lemon or orange zest and the softness of yogurt and eggs, baked to golden perfection and generously drenched in a sweet syrup flavored with lemon juice and optional floral waters. It’s a delightful treat perfect for any occasion, garnished with nuts or coconut for added texture and visual appeal.
Ingredients
Scale
Cake Ingredients
- 3 large eggs
- 150g (3/4 cup) granulated sugar
- 120ml (1/2 cup) plain yogurt
- 120ml (1/2 cup) sunflower oil or neutral oil
- 1 tsp vanilla extract
- Zest of 1 lemon or orange
- 200g (1 cup) fine semolina
- 60g (1/2 cup) all-purpose flour
- 1 tsp baking powder
- A pinch of salt
Syrup Ingredients
- 200g (1 cup) granulated sugar
- 240ml (1 cup) water
- Juice of half a lemon
- Optional: 1 tsp orange blossom water or rosewater
Optional Garnish
- Ground pistachios
- Shredded coconut
- Lemon or orange zest
Instructions
- Preheat and prepare baking dish: Preheat your oven to 175°C (350°F) and grease a 20×20 cm (8×8 inch) baking dish to prevent sticking.
- Beat eggs and sugar: In a mixing bowl, beat the eggs and 150g sugar until the mixture turns light and fluffy, incorporating air for a tender cake.
- Add wet ingredients: Mix in the yogurt, sunflower or neutral oil, vanilla extract, and zest of lemon or orange until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk together the semolina, all-purpose flour, baking powder, and a pinch of salt to ensure even distribution before adding.
- Mix wet and dry: Gradually add the dry mix into the wet mixture, stirring gently until a smooth batter forms without lumps.
- Prepare for baking: Pour the batter into the greased baking dish and smooth the surface evenly with a spatula.
- Bake the cake: Place in the preheated oven and bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted comes out clean.
- Make the syrup: While the cake bakes, combine 200g sugar and 240ml water in a saucepan. Bring to a boil, then reduce to a simmer and cook for 10 minutes until the sugar dissolves completely.
- Add flavor to syrup: Stir in the lemon juice and optional orange blossom water or rosewater, simmer for an additional 2 minutes, then remove from heat and let cool slightly.
- Pour syrup over cake: When the cake is done, remove it from the oven and immediately pour the warm syrup evenly over the hot cake to soak it fully.
- Let the cake absorb syrup: Allow the cake to sit and absorb the syrup completely, which may take up to 1 hour for maximum flavor and moistness.
- Garnish and serve: Garnish with ground pistachios, shredded coconut, or additional citrus zest as desired. Cut into squares or diamonds and serve.
Notes
- Ensure the syrup is poured warm over the hot cake to allow proper absorption.
- You can substitute sunflower oil with any neutral-flavored oil like vegetable oil.
- Optional orange blossom or rosewater adds a floral aroma but can be omitted if unavailable.
- For a vegan variation, replace eggs with flax eggs and use dairy-free yogurt, but texture may vary.
- Letting the cake rest for about an hour after adding syrup enhances the moistness and flavor.
- Use fine semolina for a smoother texture; coarse semolina will result in a grainier crumb.
