Revani belongs to Türkiye's broad family of syrup-soaked baked sweets, and official Turkish culinary sources identify semolina as the ingredient behind its characteristic grainy-tender crumb. Recipes vary: some rely chiefly on whipped eggs, while others include yogurt or a cooking fat. This home-friendly version uses both yogurt and neutral oil, then finishes the hot cake with cooled lemon syrup and a small pistachio garnish.
Revani — Recipe Card
Turkish semolina cake soaked in lemon syrup
Makes 12 servingsUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Revani
Make and cool the syrup
Combine the 450 g sugar and 600 ml water in a saucepan. Bring to a boil, stirring only until the sugar dissolves, then simmer for 8 minutes. Add the 30 ml lemon juice, simmer for 1 minute, remove from the heat and cool completely.
Prepare the oven and pan
Heat the oven to 180°C/350°F conventional. Brush a 23 x 33 cm/9 x 13-inch metal baking pan with the 10 ml oil.
Combine the dry ingredients
Whisk the semolina, flour, baking powder and salt together so the leavener is evenly distributed.
Whip the eggs and sugar
Beat the eggs and the 150 g cake sugar with an electric mixer on medium-high speed for 4–5 minutes, until pale, thick and able to leave a ribbon on the surface for a few seconds.
Add the yogurt and aromatics
On low speed, mix in the yogurt, 120 ml oil, lemon zest and vanilla just until smooth; avoid knocking out more air than necessary.
Fold and bake
Fold in the dry mixture just until no flour pockets remain. Spread the batter evenly in the pan and bake for 30–35 minutes, until deeply golden and a skewer inserted in the center comes out clean.
Soak the hot cake
Set the hot pan on a heatproof surface and prick the cake at roughly 2.5 cm/1-inch intervals. Slowly ladle all the cooled syrup over it, giving the edges time to absorb their share.
Rest and portion
Leave the Revani in its pan for 2 hours, until cool and the syrup is absorbed; do not leave it at room temperature longer than 2 hours. Cut into 12 squares or diamonds.
Garnish and serve
Place a small pinch of ground pistachio on each piece. Serve cool, or let refrigerated pieces stand for about 20 minutes before serving.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-semolina-cake-in-syrup-revani. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Syrup temperature
Use completely cooled syrup on the cake while it is still hot. This temperature contrast encourages steady absorption and keeps the crumb distinct.
Pan size
A 23 x 33 cm/9 x 13-inch metal pan gives the intended thickness. A smaller pan needs a longer bake; check the center rather than relying only on time.
Dietary notes
The base recipe is vegetarian. It contains wheat gluten, eggs and dairy, so it is not gluten-free or vegan.
Garnish
Pistachio is optional. For a nut-free presentation, omit it or use a light dusting of unsweetened shredded coconut, checking all labels for your dietary needs.
How to store and reheat Revani
Once the 2-hour absorption rest is complete, cover and refrigerate promptly at 4°C/40°F or below. Keep for up to 3–4 days; do not leave the cake at room temperature for more than 2 hours in total. Serve chilled or let a portion stand for about 20 minutes.
Revani: questions and answers
Why did my Revani not absorb the syrup evenly?
The cake may have cooled too much, the syrup may still have been hot, or the surface was not pricked evenly. Use hot cake and completely cooled syrup, then pour slowly across the whole pan.
Which semolina should I buy?
Use fine wheat semolina, often labeled fine durum semolina. Coarse semolina leaves a rougher crumb, and couscous is not a substitute.
Can Revani be made ahead?
Yes. Bake and soak it, complete the 2-hour rest, then cover and refrigerate. The crumb remains moist and the pieces cut cleanly the next day.
Can I reduce the syrup?
You may hold back a small amount for a firmer cake, but add at least three quarters so the dessert keeps its defining syrup-soaked texture.
