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5 from 22 votes

Revani (Turkish Semolina Cake)

Revani is a classic semolina cake that's easy and so delicious. Soaked in a light simple syrup, this cake is popular throughout the Middle East and Mediterranean.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Greek, Mediterranean, middle eastern, Turkish
Servings: 12
Calories: 409kcal

Ingredients

Simple Syrup

  • 2 cups granulated sugar
  • 2 cups water
  • ½ lemon juice of

Cake

  • 3 large eggs room temperature
  • cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup vegetable oil see notes
  • 1 cup plain yogurt see notes
  • 1 ¼ cup semolina flour
  • 1 cup all purpose flour
  • 2 ¼ tsp baking powder
  • ¼ teaspoon salt

Topping (optional)

  • ½ cup desiccated coconut unsweetened
  • ¼ cup ground pistachio

Instructions

  • To make the syrup, place the sugar and water in a saucepan over medium high heat. Bring to a boil, then turn the heat to medium and simmer for 15 minutes. Turn the heat off and add the lemon juice. Let the syrup cool completely.
  • Preheat the oven to 350 degrees F and line a 9x13 baking pan with parchment paper.
  • Beat the eggs and sugar in a large bowl using an electric mixer and a whisk until light in color and fluffy, about 5 minutes.
  • Mix in the vanilla extract vegetable oil and yogurt. Add the semolina flour, all purpose flour, baking powder and salt. Mix to combine.
  • Transfer the batter into the baking pan. Smoothen the top and bang it a couple of times on the counter and release the extra air. Bake in the oven for 30 minutes. To make sure the cake is ready, insert a toothpick into the cake and if it comes out clean, it's ready.
  • Let the cake cool for 5 minutes. Slice it into 12 squares in the pan and pour the cold syrup all over the cake using a ladle. Let it sit at room temperature for 1 to 2 hours before serving. If desired, top with desiccated coconut and ground pistachio.

Video

Notes

  • You can use any kind of neutral flavored oil including vegetable oil, sunflower oil, canola oil or grapeseed oil.
  • For this recipe use plain yogurt. It can be whole milk, low-fat or non-fat or even non-dairy yogurt. In case of using non-dairy yogurt, make sure it's not flavored. 
  • It's very important to make sure the the syrup is completely cold before pouring it over the cake, otherwise the cake will fall apart. You can make the syrup up to 2 days in advance. 
  • This cake is very fluffy and soft therefore it's best not to slice it into smaller pieces since it's still hot and might fall apart. 
  • Store the leftovers in an airtight container and refrigerate for up to 4 days. Serve cold or at room temperature. I don't recommend freezing this cake since it would get dry and the texture won't be the same. 

Nutrition

Calories: 409kcal | Carbohydrates: 68g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 80mg | Potassium: 195mg | Fiber: 2g | Sugar: 46g | Vitamin A: 89IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 2mg