Revani – Turkish semolina cake soaked in lemon syrup Recipe
Revani is a moist, sweet semolina cake that is generously soaked in lemon sugar syrup after baking. In Turkey it is often served after dinner with tea or on festive tables alongside baklava and other sweets. Its flavor is reminiscent of a cross between sponge cake and semolina, with a distinct citrus note and a slightly grainy texture.
This classic Turkish dessert combines the lightness of a sponge with the comforting texture of semolina and a refreshing lemon syrup. The contrast between the hot cake and cold syrup creates an exceptionally moist, aromatic crumb that stays delicious for days.
Chef's tips
Make sure the syrup is completely cold before you pour it over the hot cake – this temperature contrast helps the cake absorb the liquid evenly without becoming mushy. Do not overmix the batter after adding the dry ingredients; a gentle hand keeps the crumb tender. If your oven browns strongly from the top, cover the cake loosely with baking paper towards the end of baking.
How to serve
Serve revani cut into small squares or diamonds, sprinkled with coconut or nuts. It pairs perfectly with strong black tea, Turkish coffee or espresso. For a more festive version, serve with a dollop of thick yogurt, whipped cream or vanilla ice cream and a few strips of fresh citrus zest.
Ingredients
- eggs at room temperature - 3 piece
- sugar for the cake - 180 g
- plain yogurt thick - 200 g
- vegetable oil - 80 ml
- semolina - 200 g
- wheat flour - 80 g
- baking powder - 8 g
- lemon zest grated, only the yellow part - 1 piece
- sugar for the syrup - 250 g
- water for the syrup - 400 ml
- lemon juice for the syrup - 25 ml
- desiccated coconut for sprinkling, optional - 20 g
- butter for greasing the tin - 10 g
Preparation
- First prepare the syrup: put 250 g sugar and 400 ml water into a saucepan, stir and bring to the boil.
- Simmer the syrup over low heat for 10–12 minutes from the moment it starts boiling, until it slightly thickens, then add the lemon juice, stir and set aside to cool completely.
- Preheat the oven to 180°C (top and bottom heat). Grease a rectangular baking tin (about 20×30 cm) with butter and lightly dust with semolina or flour.
- In a large bowl, beat the eggs with 180 g sugar using a mixer for 4–5 minutes, until the mixture is pale and fluffy.
- Add the yogurt and oil and briefly mix on low speed just until combined.
- In a separate bowl, mix the semolina, flour, baking powder and grated lemon zest.
- Add the dry ingredients to the wet ingredients and gently fold together with a spatula or spoon just until combined – do not overmix.
- Pour the batter into the prepared tin and smooth the top with a spoon.
- Place the tin in the preheated oven and bake for about 30–35 minutes, until the top is golden and a skewer inserted in the centre comes out clean.
- After removing from the oven, leave the cake for 5 minutes, then score it into squares or diamonds with a sharp knife without taking it out of the tin.
- Slowly pour the cold syrup over the hot cake (this is important: hot cake, cold syrup), distributing it evenly over the entire surface.
- Leave the revani at room temperature for at least 1–2 hours so the syrup can be fully absorbed and the cake becomes moist.
- Before serving, sprinkle the top with desiccated coconut or finely chopped nuts, if you like.
Storage
Ciasto przechowuj w lodówce, przykryte folią lub w pojemniku, aby nie wysychało. Przed podaniem możesz je na chwilę wyjąć, by doszło do temperatury pokojowej; dobrze znosi mrożenie, ale po rozmrożeniu może być nieco bardziej miękkie.
