🇹🇷 Turkey · Dessert
Revani (Turkish Semolina Syrup Cake)
By eatmundo · July 5, 2026
Revani is a beloved Turkish dessert, a moist and tender semolina cake steeped in a fragrant, sweet lemon-infused syrup. This comforting treat is simple yet incredibly satisfying, with its delicate texture and irresistible syrupy goodness that melts in your mouth.
Ingredients
check them off as you prepareHow to Make It
- 1
First, prepare the syrup. In a medium saucepan, combine 3 cups of granulated sugar and 3 cups of water. Bring this mixture to a boil over medium-high heat, then reduce the heat and let it simmer gently for 10-12 minutes until it slightly thickens. During the last minute of simmering, stir in 1 tablespoon of fresh lemon juice. Remove the syrup from the heat and allow it to cool completely; this is crucial for the cake to absorb the syrup beautifully without becoming soggy.
- 2
Preheat your oven to 175°C (350°F). Lightly grease a 9x13 inch (23x33 cm) baking dish with butter or vegetable oil. This ensures the cake won't stick and will release easily after baking.
- 3
In a large mixing bowl, beat 3 large eggs with 1 cup of granulated sugar using an electric mixer on high speed until the mixture is light, pale, and fluffy, which should take about 3-4 minutes. Gradually beat in 1 cup of plain yogurt and 1/2 cup of vegetable oil until all the wet ingredients are well combined.
- 4
In a separate medium bowl, whisk together the dry ingredients: 1.5 cups of fine semolina, 1/2 cup of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of vanilla extract. Make sure there are no lumps.
- 5
Gradually add the dry ingredients to the wet mixture, mixing gently with a spatula or on low speed of your electric mixer until they are just incorporated. Be very careful not to overmix the batter once the dry ingredients are added, as this can develop the gluten and result in a tough cake.
- 6
Pour the prepared Revani batter evenly into the lightly greased 9x13 inch baking dish. Bake in the preheated oven for 45-50 minutes, or until the top is beautifully golden brown and a toothpick inserted into the center comes out clean. The cake should be firm to the touch.
- 7
Immediately after removing the hot cake from the oven, slowly and evenly pour the completely cooled syrup over the entire hot surface of the cake. The cake will sizzle and absorb the syrup. Let the Revani absorb all the syrup and cool for at least 2-3 hours at room temperature before slicing into traditional diamond shapes and serving, perhaps garnished with desiccated coconut or finely ground pistachios.
Frequently Asked Questions
What type of semolina is best for Revani?+
For authentic Revani, use fine semolina, as it creates a tender crumb. Coarse semolina can result in a more granular and less cohesive texture.
What is the correct temperature for the syrup and cake when combining them?+
For optimal absorption and a moist cake, ensure the syrup is completely cold while the cake is hot, directly out of the oven. This temperature difference allows the cake to soak up the syrup effectively without becoming mushy.
At what temperature and for how long should Revani be baked?+
Bake Revani at 180°C (350°F) for approximately 30-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The golden color indicates it's cooked through and caramelized on top.
Can I use Greek yogurt for Revani, or is plain yogurt preferred?+
Plain, full-fat yogurt is traditionally used and provides the best moisture and tang. If using Greek yogurt, thin it slightly with a little milk or water to match the consistency of regular plain yogurt, as its thickness can alter the cake's texture.
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