Revani
Indulge in Revani, a classic Turkish semolina cake, celebrated for its incredibly moist and tender crumb. This delightful dessert is infused with bright lemon and orange zest, then generously soaked in a fragrant, sweet syrup, offering a perfect balance of richness and refreshing citrus notes.
An original recipe by Forkin
- Total time
- 2 hr 40 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 710 kcal
Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
syrup
- 2.5 cupgranulated sugar
- 2.5 cupwater
- 0.5 pcslemon, juiced
cake
- 3 pcsegg, large
- 0.75 cupgranulated sugar
- 0.5 cupyogurt, plain, full-fat
- 0.5 cupvegetable oil
- 1.5 cupsemolina, fine
- 0.5 cupall-purpose flour
- 1 tbspbaking powder
- 1 tspvanilla extract
- 1 tsporange zest
garnish
- 2 tbspshredded coconut(optional)
- 2 tbsppistachio, chopped(optional)
Equipment
Medium saucepan · 9x13 inch (23x33 cm) baking dish · Electric mixer · Large mixing bowl · Medium mixing bowl · Whisk · Measuring cups · Measuring spoons · Spatula · Chef's knife · Cutting board
The method
Step by step
- 1
Combine 2.5 cups of granulated sugar and 2.5 cups of water in a medium saucepan.
About 2 min
Cook’s note: Using a non-reactive saucepan, like stainless steel, prevents any metallic taste from transferring to the syrup.
- 2
Bring the sugar and water mixture to a rolling boil over medium-high heat, stirring continuously until all the sugar crystals have completely dissolved.
About 5 min
Cook’s note: Ensuring the sugar is fully dissolved prevents crystallization later, which can make the syrup grainy.
- 3
Reduce the heat to low and gently simmer the syrup for 10 minutes, allowing the flavors to meld and the syrup to thicken slightly.
About 10 min
Cook’s note: Avoid stirring the syrup once it's simmering to prevent sugar crystals from forming on the sides of the pan.
- 4
Remove the saucepan from the heat, stir in the juice from half a lemon, and set the syrup aside to cool completely to room temperature.
About 30 min
Cook’s note: Cooling the syrup completely is crucial for the cake to absorb it properly without becoming soggy; a warm cake and cold syrup create the best absorption.
- 5
Preheat your oven to 180°C (350°F).
About 10 min
Cook’s note: Preheating ensures the oven reaches and maintains the correct temperature for even baking, preventing a dense or undercooked cake.
- 6
Lightly grease a 9x13 inch (23x33 cm) baking dish with butter or cooking spray to prevent the cake from sticking.
About 1 min
Cook’s note: Ensure the entire surface, including the corners, is greased for easy removal of the finished cake.
- 7
In a large mixing bowl, beat the 3 eggs and 0.75 cup of granulated sugar with an electric mixer on high speed until the mixture is pale yellow, thick, and fluffy, about 5 minutes.
About 5 min
Cook’s note: Properly aerating the eggs and sugar creates a light and airy base for the cake, contributing to its tender texture.
- 8
Add 0.5 cup of yogurt, 0.5 cup of vegetable oil, 1 teaspoon of vanilla extract, and 1 teaspoon of orange zest to the egg mixture, then mix on low speed until just combined.
About 2 min
Cook’s note: Avoid overmixing at this stage; mix only until the ingredients are incorporated to maintain the airiness of the batter.
- 9
In a separate medium bowl, whisk together 1.5 cups of semolina, 0.5 cup of all-purpose flour, and 1 tablespoon of baking powder until well combined.
About 1 min
Cook’s note: Whisking dry ingredients separately ensures even distribution of the leavening agent, leading to a uniform rise.
- 10
Gradually add the dry ingredients to the wet ingredients, mixing on the lowest speed of your electric mixer until just combined and no streaks of flour remain.
About 2 min
Cook’s note: Do not overmix the batter once the flour is added; overmixing develops gluten, which can result in a tough, dry cake.
- 11
Pour the prepared batter evenly into the greased baking dish and gently spread it to the edges with a spatula.
About 1 min
Cook’s note: Tapping the dish gently on the counter a few times can help release any trapped air bubbles and ensure an even surface.
- 12
Bake the Revani for 30-35 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
About 35 min
Cook’s note: The cake should spring back slightly when gently pressed in the center, indicating it's fully cooked.
- 13
Immediately after removing the hot cake from the oven, slowly and evenly pour the completely cooled syrup over the entire surface of the cake.
About 2 min
Cook’s note: The temperature difference between the hot cake and cold syrup is essential; the hot cake will readily absorb the cold syrup, ensuring maximum moisture without sogginess.
- 14
Allow the cake to rest undisturbed for at least 1 hour, or preferably longer (up to 4 hours), to fully absorb the syrup and cool down.
About 1 hr
Cook’s note: Patience is key here; adequate resting time allows the cake to become incredibly moist and flavorful.
- 15
Once cooled and fully absorbed, cut the Revani into desired squares or diamond shapes using a sharp knife.
About 5 min
Cook’s note: For clean cuts, wipe your knife with a damp cloth between each slice.
- 16
Garnish each piece with a sprinkle of shredded coconut or finely chopped pistachios, if desired, before serving.
About 1 min
Cook’s note: Toasting the shredded coconut or pistachios lightly before garnishing can enhance their flavor and add a pleasant crunch.
Per serving
Nutrition
- Calories
- 710.1kcal
- Protein
- 8.7g
- Carbs
- 130.5g
- Fat
- 18.6g
- Fibre
- 1.9g
- Sugar
- 98.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This Revani is a delightful treat on its own, but it pairs wonderfully with a cup of strong Turkish coffee or black tea. For an extra touch of indulgence, serve it with a dollop of clotted cream (kaymak) or a scoop of vanilla ice cream. You can also experiment with different citrus zests, like lime, for a subtle flavor variation.
Store Revani in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Revani is best served at room temperature or slightly chilled. If preferred warm, gently microwave individual pieces for 15-20 seconds until just warm, being careful not to overheat.