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Türkiye · Dessert

Revani (Turkish Semolina Syrup Cake)

40 min
740 kcal
8 servings

By eatmundo · July 5, 2026

Revani (Turkish Semolina Syrup Cake)🇹🇷AI-generated image

Same ingredients, elsewhere in the world

12 matches

Dishes from other countries' kitchens, made from the same core ingredients as Revani (Turkish Semolina Syrup Cake). The percentage is the share of ingredients the two recipes have in common.

Same technique: Syrup pastry22 recipes from 5 countriesSee all 12 matches

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.

According to eatmundo's ingredient comparison, the closest dish to Revani from another cuisine is Basbousa (Egypt): the two share 63% of their ingredients.

Ingredients

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Adapt this recipe:
8 servings

How to Make It

  • 1

    First, prepare the syrup. In a medium saucepan, combine 600 g granulated sugar and 700 ml 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 squeezed from the lemon. 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 a little 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 200 g 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 200 g plain yogurt, 120 ml vegetable oil and 1 teaspoon vanilla extract until all the wet ingredients are well combined.

  • 4

    In a separate medium bowl, whisk together the dry ingredients: 250 g fine semolina, 60 g all-purpose flour and 10 g (2 teaspoons) baking powder. 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 35 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, sprinkled with the 50 g chopped pistachios and 2 tablespoons desiccated coconut.

Frequently Asked Questions

What is Revani?

Revani is a Turkish semolina-based sponge cake soaked in sugar syrup. It is prepared with yogurt and semolina, often garnished with pistachios or coconut, and is typically served as a dessert following meals.

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 175°C (350°F) for 35 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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