Description
Turkish Revani is a moist and flavorful semolina cake soaked in a fragrant citrus syrup. This traditional dessert features a soft, tender crumb made from eggs, yogurt, and semolina, with a refreshing lemon or orange zest aroma. It is baked to golden perfection and drenched in a sweet syrup infused with lemon and optional orange blossom or rosewater, creating a deliciously rich and aromatic treat perfect for any occasion.
Ingredients
Scale
Cake
- 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
- 200g (1 cup) granulated sugar
- 240ml (1 cup) water
- Juice of half a lemon
- Optional: 1 tsp orange blossom water or rosewater
Garnish (Optional)
- Ground pistachios
- Shredded coconut
- Lemon or orange zest
Instructions
- Preheat the oven: 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 together until the mixture becomes light, fluffy, and pale in color, which helps incorporate air for a tender cake texture.
- Add wet ingredients: Stir in the yogurt, sunflower oil (or neutral oil), vanilla extract, and the zest of one lemon or orange. Mix until all ingredients are fully combined and smooth.
- Combine dry ingredients: In a separate bowl, whisk together the fine semolina, all-purpose flour, baking powder, and a pinch of salt to evenly distribute the leavening agent and salt.
- Mix wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, stirring continuously until a smooth, lump-free batter forms.
- Prepare for baking: Pour the batter into the prepared baking dish and smooth the surface evenly using a spatula for uniform baking.
- Bake the cake: Place the dish in the preheated oven and bake for 30-35 minutes or until the top turns golden and a toothpick inserted in the center comes out clean.
- Prepare the syrup: While the cake is baking, combine 200g sugar and 240ml water in a saucepan. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to concentrate the syrup.
- Add flavorings to syrup: Stir in the juice of half a lemon and, if using, 1 tsp of orange blossom water or rosewater. Simmer for an additional 2 minutes, then remove from heat and allow to cool slightly.
- Pour syrup over cake: Once the cake is baked, remove it from the oven and immediately pour the warm syrup evenly over the hot cake to allow absorption.
- Let the cake absorb syrup: Allow the cake to sit for up to 1 hour so it fully soaks up the syrup, resulting in a moist and flavorful dessert.
- Garnish and serve: Garnish the cake with ground pistachios, shredded coconut, or additional citrus zest if desired. Cut into squares or diamond shapes and serve.
Notes
- Using fine semolina yields a smoother cake texture; coarse semolina will produce a grainier crumb.
- Make sure to pour the warm syrup over the hot cake for optimal absorption and moistness.
- Orange blossom or rosewater enhances the syrup’s floral notes but is optional.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- Best served at room temperature to enjoy the full flavors and moist texture.
