Description
Turkish Revani is a traditional semolina-based cake soaked in a fragrant lemony syrup, delivering a moist and tender texture with a subtle citrus aroma. This delightful dessert combines fine semolina and yogurt with hints of vanilla and citrus zest, baked to golden perfection and sweetened with a citrus-infused sugar syrup. Garnished with pistachios, coconut, or additional citrus zest, Revani offers a perfect balance of sweetness and texture, ideal for any occasion.
Ingredients
Scale
Cake Ingredients
- 3 large eggs
- 150g (3/4 cup) granulated sugar
- 120ml (1/2 cup) plain yogurt
- 120ml (1/2 cup) sunflower oil or neutral oil
- 1 tsp vanilla extract
- Zest of 1 lemon or orange
- 200g (1 cup) fine semolina
- 60g (1/2 cup) all-purpose flour
- 1 tsp baking powder
- A pinch of salt
Syrup Ingredients
- 200g (1 cup) granulated sugar
- 240ml (1 cup) water
- Juice of half a lemon
- Optional: 1 tsp orange blossom water or rosewater
Optional Garnishes
- Ground pistachios
- Shredded coconut
- Lemon or orange zest
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 175°C (350°F) and grease a 20×20 cm (8×8 inch) baking dish to prevent sticking and ensure easy removal of the cake.
- Beat Eggs and Sugar: In a mixing bowl, beat the 3 large eggs with 150g of granulated sugar until the mixture is light and fluffy, which will help create a tender and airy texture in the cake.
- Add Wet Ingredients: Incorporate 120ml plain yogurt, 120ml sunflower or neutral oil, 1 tsp vanilla extract, and the zest of 1 lemon or orange into the egg mixture. Mix thoroughly until all ingredients are well combined, ensuring even flavor distribution.
- Mix Dry Ingredients: In a separate bowl, whisk together the 200g fine semolina, 60g all-purpose flour, 1 tsp baking powder, and a pinch of salt. This will ensure the leavening agent and seasonings are evenly dispersed.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring continuously until the batter is smooth and free of lumps, which sets the base for the cake’s texture.
- Pour Batter into Pan: Transfer the batter into the prepared baking dish and smooth the surface with a spatula to promote even baking.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes or until the top turns golden and a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Prepare Syrup: While the cake is baking, combine 200g sugar and 240ml water in a saucepan. Bring it to a boil, then reduce the heat and let it simmer for 10 minutes to create a simple syrup.
- Finish Syrup: Add the juice of half a lemon and, if desired, 1 tsp of orange blossom water or rosewater to the syrup. Simmer for an additional 2 minutes, then remove from heat and allow it to cool slightly.
- Soak Cake with Syrup: Once the cake is baked, remove it from the oven and immediately pour the warm syrup evenly over the hot cake. The cake will absorb the syrup fully, imparting moisture and flavor.
- Rest and Absorb: Let the cake rest for up to 1 hour to absorb the syrup completely, ensuring maximum moistness and infusion of flavors.
- Garnish and Serve: Garnish the cake with ground pistachios, shredded coconut, or additional citrus zest as desired. Cut into squares or diamond shapes, and serve.
Notes
- Using fine semolina is key for the traditional texture of Revani; coarse semolina may alter the cake’s mouthfeel.
- The syrup must be poured warm over the hot cake to ensure proper absorption.
- You can substitute lemon zest with orange or a combination of both for a different citrus flavor.
- Optional orange blossom or rosewater in the syrup adds a floral aroma but can be omitted if unavailable or undesired.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
- For a gluten-free option, use gluten-free all-purpose flour.
