Turkey · Türkiye

Revani (Turkish Semolina Syrup Cake)

Whipped eggs lighten a yogurt and semolina cake before cooled lemon syrup is ladled over the warm crumb and left to absorb slowly.

A light yogurt-semolina crumb saturated evenly with lemon syrup Dessert
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Revani on a wide plate with tea and ground pistachio
The cake rests for hours before cutting and garnish.
Prep 25 minutes
Cook 35 minutes
Soak 2 hours
Serves 16
Ingredients ↓
Overview

How to Make Moist, Structured Turkish Revani

Revani belongs to the Turkish family of syrup desserts, but its texture is unmistakably cake-like. Whipped eggs give lift, yogurt and oil preserve tenderness, and semolina creates a fine granular crumb able to absorb a generous syrup without disappearing. A good square is moist through the centre yet stands upright on the plate. Coconut and pistachio are optional finishes rather than hidden ingredients.

Make the lemon syrup first so it can cool completely. Boil only long enough for a light body and add lemon near the end to discourage crystals. For the batter, whip room-temperature eggs with sugar until pale and thick enough to fall in a ribbon. Fold liquids gently, then incorporate semolina and sifted flour only until no dry pockets remain; prolonged mixing deflates the foam.

Spread in a shallow pan so the centre and edges bake on the same schedule. Deep gold colour and a clean skewer indicate the crumb is ready to receive liquid. Let the hot cake rest five minutes and cut guide lines, which help syrup enter evenly. Ladle cold syrup gradually across the full surface, waiting for each addition to disappear before the next.

Absorption takes at least two hours. Cutting or moving the cake early tears a saturated warm crumb and leaves dry areas beside flooded ones. Once settled, the squares should lift cleanly and glisten without releasing a puddle. Chill for storage, then allow portions to lose their refrigerator chill before serving so the lemon and semolina aromas open fully.

Practical

Practical

  • Control make and cool the syrupFor Revani (Turkish Semolina Syrup Cake), Boil syrup sugar and water for 10 minutes, add lemon juice for the final minute and cool completely. The checkpoint is the syrup is clear, lightly viscous and at room temperature before the cake bakes. If it is absent, correct this stage's heat, moisture or handling before proceeding; later cooking cannot reliably repair an incomplete foundation.
  • Control mix and bakeFor Revani (Turkish Semolina Syrup Cake), Whip eggs with cake sugar until pale and thick, then fold in yogurt, oil and zest. The checkpoint is egg foam falls in a ribbon before liquids are added. If it is absent, correct this stage's heat, moisture or handling before proceeding; later cooking cannot reliably repair an incomplete foundation.
  • Control soak and restFor Revani (Turkish Semolina Syrup Cake), Rest the hot cake 5 minutes, cut portions, then ladle cold syrup gradually across the entire surface. The checkpoint is syrup disappears between additions without pooling at one edge. If it is absent, correct this stage's heat, moisture or handling before proceeding; later cooking cannot reliably repair an incomplete foundation.
Ingredients

Ingredients

For the recipe

  • 600 g white sugar for syrup
  • 700 ml water for syrup
  • 20 ml fresh lemon juice
  • 5 large large eggs, room temperature
  • 220 g white sugar for cake
  • 250 g plain yogurt
  • 180 ml sunflower oil
  • 300 g medium semolina
  • 180 g plain flour
  • 12 g baking powder
  • 4 g finely grated lemon zest
  • 1 g fine salt
  • 30 g desiccated coconut, optional garnish
  • 30 g ground pistachios, optional garnish
Directions

Directions

Make and cool the syrup

  1. Make and cool the syrup 1.Boil syrup sugar and water for 10 minutes, add lemon juice for the final minute and cool completely.

    The syrup is clear, lightly viscous and at room temperature before the cake bakes.

Mix and bake

  1. Mix and bake 1.Whip eggs with cake sugar until pale and thick, then fold in yogurt, oil and zest.

    Egg foam falls in a ribbon before liquids are added.

  2. Mix and bake 2.Fold semolina, sifted flour, baking powder and salt just until uniform; spread in a greased 30 x 35 cm pan and bake at 180°C for 30-35 minutes.

    The cake is evenly golden and a skewer emerges without wet batter.

Soak and rest

  1. Soak and rest 1.Rest the hot cake 5 minutes, cut portions, then ladle cold syrup gradually across the entire surface.

    Syrup disappears between additions without pooling at one edge.

  2. Soak and rest 2.Leave at least 2 hours until absorbed before adding optional coconut or pistachio.

    Squares hold cleanly while remaining moist through the centre.
Practical

Practical

Measure before starting

For Revani (Turkish Semolina Syrup Cake), weigh 600 g white sugar for syrup, 700 ml water for syrup, 20 ml fresh lemon juice, and 5 large large eggs, room temperature before beginning, then arrange the remaining 10 measured components by stage. This prevents the make and cool the syrup phase from being interrupted and keeps salt, liquid and declared allergens visible before the dish is assembled.

Plan service and storage together

Choose the serving time for Revani (Turkish Semolina Syrup Cake) before the final stage and have the correct storage container ready. Cover and refrigerate for up to 5 days. Bring portions toward cool room temperature before service. Freeze ungarnished squares for up to 2 months and thaw covered in the refrigerator. This preserves the texture described by the final readiness cue and moves the dish directly to service, controlled holding or prompt cooling.

Control points

Control points

  • The syrup is clear, lightly viscous and at room temperature before the cake bakes does not happen. During make and cool the syrup for Revani (Turkish Semolina Syrup Cake), compare the food with the stated cue before advancing. Adjust the immediate heat, moisture or handling; elapsed time alone does not confirm this recipe's texture or even cooking.
  • Egg foam falls in a ribbon before liquids are added does not happen. During mix and bake for Revani (Turkish Semolina Syrup Cake), compare the food with the stated cue before advancing. Adjust the immediate heat, moisture or handling; elapsed time alone does not confirm this recipe's texture or even cooking.
  • Syrup disappears between additions without pooling at one edge does not happen. During soak and rest for Revani (Turkish Semolina Syrup Cake), compare the food with the stated cue before advancing. Adjust the immediate heat, moisture or handling; elapsed time alone does not confirm this recipe's texture or even cooking.
  • Revani (Turkish Semolina Syrup Cake) changes texture while waiting. Bring service closer to the final soak and rest stage and use the storage method written for Revani (Turkish Semolina Syrup Cake). Avoid trapping steam around a crisp component or exposing a moist component to dry heat; the target at service remains squares hold cleanly while remaining moist through the centre.
Nutrition

Nutrition

  • Calories390 kcal
  • Protein6 g
  • Carbohydrates67 g
  • Fat12 g
  • Saturated fat2 g
  • Fiber2 g
  • Sugars45 g
  • Sodium160 mg

1 of 16 servings — Approximate values use the full measured recipe and may change with brands, trimming, oil absorption, optional components and actual portion size.

Allergens · Food safety

Allergens · Food safety

Allergens: Wheat/gluten, Egg, Milk, Pistachio/tree nuts (optional)

Food safety: Keep eggs and yogurt refrigerated until use and avoid tasting raw batter. Handle hot syrup and cake pan on a stable heatproof surface. Declare wheat, egg, milk and any optional pistachio; refrigerate within 2 hours after the soaking rest if keeping longer.

Storage: Cover and refrigerate for up to 5 days. Bring portions toward cool room temperature before service. Freeze ungarnished squares for up to 2 months and thaw covered in the refrigerator.

FAQ

FAQ

Can I prepare part of this recipe ahead?

Yes, but stop at a natural stage boundary rather than halfway through active cooking. Complete the preparation or resting phase, keep perishable components at 4°C or below and resume with equipment fully ready. For the finished dish, follow this limit: Cover and refrigerate for up to 5 days. Bring portions toward cool room temperature before service. Freeze ungarnished squares for up to 2 months and thaw covered in the refrigerator.

How do I know it is ready without trusting the clock?

Use the physical signs in the Directions. Early in the process, look for the syrup is clear, lightly viscous and at room temperature before the cake bakes; at the end, confirm squares hold cleanly while remaining moist through the centre. Time is only an estimate because pan material, ingredient temperature, size and heat output vary from one kitchen to another.

Can I double Revani (Turkish Semolina Syrup Cake)?

Yes, but preserve the original thickness and airflow through make and cool the syrup, mix and bake, and soak and rest. Use a second pan or repeat heat-sensitive batches; the same final cue still decides readiness: squares hold cleanly while remaining moist through the centre.

Which allergens must I declare for Revani (Turkish Semolina Syrup Cake)?

For Revani (Turkish Semolina Syrup Cake), declare wheat/gluten, egg, milk, pistachio/tree nuts (optional). Verify every packaged ingredient and the working kitchen for cross-contact, and identify optional breads, garnishes and serving sauces separately.

Temperature contrast protects the crumb

Temperature contrast protects the crumb

Cool the syrup, bake the cake fully, ladle gradually while warm and allow a long undisturbed absorption before lifting portions.

Begin with the syrup is clear, lightly viscous and at room temperature before the cake bakes; finish only when squares hold cleanly while remaining moist through the centre. Those two observations are more dependable than appearance in a styled photograph or the clock alone.

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