Revani Recipe: Turkish Semolina Cake in Syrup
Soft semolina cake with yogurt and lemon zest, soaked with cooled lemon syrup for an evenly tender crumb.
Let the cake absorb syrup evenly
Whip the eggs and sugar until pale, thick, and voluminous to create a light crumb. Bake the batter at 180°C until the center is fully set, then wait 2–3 minutes before adding the completely cooled syrup. Pour it in 3–4 rounds across the whole surface, including the edges, and let the cake rest for at least 1 hour.
- Yield
- 1 large baking dish (16 square pieces)
- Servings
- 16 servings
- Total time
- 1 hr 5 min
- Difficulty
- Easy
- Prep time
- 20 min
- Cook time
- 45 minSyrup Absorption and Resting: At least 1 hr, ideally 2 hr
Ingredients for Revani
For the revani batter
For the syrup
How to Make Revani
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01
Prepare and cool the syrup
15 minutesPlace 4 cups water and 4 cups granulated sugar in a saucepan. Stir over medium heat until the sugar dissolves. Once the mixture begins to boil, reduce the heat to medium-low and boil for approximately 12 minutes. Add 1 thin slice of lemon and 1 tablespoon lemon juice, then boil for another 2–3 minutes. Remove from the heat and let cool completely until the revani is baked.
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02
Whisk the eggs and sugar
5 minutesCrack 4 large eggs into a mixing bowl. Add 1 cup granulated sugar and beat with an electric mixer on medium-high speed for 4–5 minutes, until the mixture is pale, thickened, and noticeably increased in volume.
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03
Add the oils and yogurt
3 minutesAdd half a tea glass vegetable oil and 1 teaspoon melted and cooled butter or clarified butter to the egg mixture. Add 1 cup full-fat yogurt and mix on low speed only until smooth and evenly combined.
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04
Combine the semolina and dry ingredients
4 minutesAdd 1 cup semolina, 1 cup flour, 1 packet baking powder, 1 packet vanilla sugar, and the finely grated yellow zest of 1 lemon. Mix briefly on low speed or with a spatula until no dry streaks remain; do not overbeat the batter.
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05
Bake in a large rectangular baking dish
30–35 minutesLightly grease the bottom and sides of a large rectangular baking dish with 1 teaspoon vegetable oil. Pour in the batter and smooth the surface. Bake on the middle rack of a fully preheated conventional oven at 180°C for 30–35 minutes, until the top is deep golden brown and the center is fully baked.
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06
Pour the cold syrup gradually
5 minutesRemove the revani from the oven and let it stand for 2–3 minutes to release its initial steam. Using a ladle, pour the completely cooled syrup evenly over the entire surface, including the edges, in 3–4 rounds. Let the syrup soak into the surface briefly after each round.
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07
Rest and serve
1–2 hoursDo not cover the syrup-soaked revani tightly while it is hot. Let it rest at room temperature for at least 1 hour, ideally 2 hours, so the syrup distributes evenly. Then cut it into 16 equal square pieces and serve plain or with your preferred accompaniment.
Mastery Guide
Review the technical details, common mistakes and correct practices that determine the recipe result.
Critical Tips
Whip the eggs and sugar until fluffy
The revani batter’s light, porous texture depends on the initial egg foam.
Best practice: Whisk the eggs and sugar for 4–5 minutes, until pale, thick, and voluminous.
Cool the syrup completely
Lukewarm or hot syrup can weigh down the surface of the hot cake and cause the syrup to distribute unevenly.
Best practice: Prepare the syrup first and let it cool completely to room temperature while the revani bakes.
Do not overmix the dry ingredients
Whisking for too long after adding the flour and semolina deflates the egg foam and creates a dense texture.
Best practice: Mix the flour, semolina, baking powder, and vanilla on low speed or with a spatula only until evenly combined.
Cook the center completely
Even if the top is browned, an uncooked center can turn doughy after the syrup is added.
Best practice: Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs, and the surface springs back slightly.
Common Mistakes
Keeping the oven at 200°C
High heat can quickly brown the top of the revani in the glass baking dish before the center is cooked.
Best practice: Bake in a preheated 180°C conventional oven on the middle rack, watching the browning.
Pouring the syrup in one spot
If the syrup pools in one area, the edges may remain drier.
Best practice: Use a ladle to distribute the syrup evenly over the entire surface, especially the edges, in several passes.
Adding too much flour to the batter
Adding extra flour to thicken the batter reduces the air pockets and makes it harder for the syrup to absorb.
Best practice: Keep the specified 1 cup of flour; a pourable cake-batter consistency is normal.
Serving without resting
If the syrup has not yet spread evenly through the center and edges, the revani may be dry in one area and overly wet in another when cut.
Best practice: Let it rest for at least 1 hour, ideally 2 hours, after adding the syrup.
Why Does This Happen?
Why does semolina give revani its characteristic texture?
Because semolina has coarser grains than flour, it creates a distinct, resilient crumb in the baked cake.
Best practice: Use fine- or medium-grind semolina for a texture that absorbs the syrup without becoming coarse.
Why is yogurt used?
Yogurt adds moisture, milk protein, and mild acidity to the batter, helping the cake stay tender and balancing the flavor.
Best practice: Use plain, full-fat yogurt close to room temperature, and mix it briefly with the liquid ingredients.
Why is lemon juice important in the syrup?
The acid in the syrup helps reduce crystallization in the concentrated sugar solution and balances the sweetness.
Best practice: Add the lemon juice during the final part of cooking, then simmer gently for a few more minutes.
Why does revani become more balanced as it rests?
The syrup gradually spreads from the surface toward the center, while the semolina and flour crumbs absorb it over time.
Best practice: Let it rest for at least 1 hour before serving; rest it for 2 hours for a more even texture.
Mayana Tips
Prepare the syrup first
The syrup needs to cool completely while the cake should be ready to receive the hot syrup.
Best practice: Start with the syrup; while it cools, prepare and bake the batter.
Do not forget the edges
The edges of the baking dish may dry out faster than the center and may need more syrup.
Best practice: When distributing the syrup, drizzle the first and last ladlefuls around the edges.
Portion it evenly
Equal-size slices make serving easier and help balance the syrup and nutritional portions.
Best practice: Cut the large baking dish in a 4-by-4 grid to make 16 square slices.
Can be prepared one day ahead
As the revani rests, the syrup distributes more evenly.
Best practice: Once completely cool, cover it and store it in the refrigerator; take it out 15–20 minutes before serving the next day.
Ingredients & Measurements
Choose fine or medium-grain semolina
Very coarse semolina can create a rougher texture that absorbs the syrup more slowly.
Best practice: Choose a fine- or medium-grain semolina sold as standard dessert semolina.
Keep the yogurt's fat content consistent
Very watery or fat-free yogurt can change the batter's consistency and mouthfeel.
Best practice: Use plain, full-fat, smooth yogurt; stir it first if water has separated on top.
Butter or clarified butter
Either fat can be used in the recipe to add a small amount of flavor and richness.
Best practice: Use either 1 teaspoon melted butter or the same amount of clarified butter.
Grate Only the Yellow Part of the Lemon
The white pith can add a strong, bitter flavor.
Best practice: Use a fine grater to remove only the outer yellow zest; do not grate into the white pith.
Cooking Techniques
Preheat the Oven
The leavener may lose some of its effect while the revani batter sits, and starting at a low temperature can weaken its rise.
Best practice: Fully preheat the oven to 180°C with both top and bottom heat before the batter is ready.
Grease the Baking Dish Lightly
Too much oil can cause uneven browning on the bottom and uneven contact with the syrup.
Best practice: Spread 1 teaspoon vegetable oil in a very thin layer over the bottom and sides of the baking dish.
Check the Center for Doneness
The edges of the baking dish may cook before the center.
Best practice: After 30 minutes, insert a toothpick into the exact center to check; if needed, bake for another 3–5 minutes.
Add the Syrup Gradually
Pouring the syrup quickly all at once can temporarily cause pooling on the surface.
Best practice: Distribute the cold syrup with a ladle in 3–4 passes, allowing the surface a short time to absorb the liquid after each pass.
How to Store and Make Revani Ahead
- Serving temperature
Close to room temperature, approximately 18–22°C
- Best resting time
After adding the syrup, let it rest for at least 1 hour, ideally 2 hours.
- Refrigerator storage
Once completely cooled, store covered in the refrigerator and consume within 3–4 days.
- Room-temperature limit
Keep covered in a cool, dry place for up to 1 day; refrigerate it in a warm environment.
- Freezing
Wrap the pieces airtight and freeze for up to 1 month; the texture may soften somewhat after thawing.
- Thawing method
Thaw frozen pieces in the refrigerator overnight, then bring them close to room temperature before serving.
- Reheating
No reheating is needed; let refrigerated revani stand at room temperature for 15–20 minutes before serving.
- Make-ahead steps
The syrup can be prepared 1 day ahead and stored in the refrigerator. The revani can also be made 1 day before serving and covered once completely cooled.
- Serving suggestion
Serve in 16 equal square pieces after the syrup has been fully absorbed and the cake has come close to room temperature.
Nutrition
1 serving: 1 square piece (1/16 of the recipe); including serving additions
Calculated approximately using standard household measurements and common food nutrition values for 1/16 of the recipe. The calculation assumes that all the prepared syrup is absorbed by the dessert. Values are approximate calculations.
Frequently Asked Questions About Revani
Should Revani Be Served with Hot or Cold Syrup?
For this recipe, the syrup should be completely cold and the revani hot, just out of the oven. Let the dessert rest for 2–3 minutes, then distribute the cold syrup gradually.
What Temperature Should Revani Be Baked At?
In a large baking dish, use a preheated 180°C oven with both top and bottom heat. After approximately 30–35 minutes, check the center with a toothpick; the time may vary by a few minutes depending on the oven.
Why Does Revani Not Absorb the Syrup?
Adding too much flour, drying the cake out, or making the syrup too thick can make it harder to absorb. Keep the measurements exact, bake the cake only until fully cooked, and keep the syrup fluid.
Why does revani collapse?
The cake may collapse if the eggs and sugar are not whipped until sufficiently voluminous, the batter is overwhipped after the dry ingredients are added, or it is removed from the oven before the center is baked.
What type of semolina should you use for revani?
Fine- or medium-grain semolina intended for desserts gives the most balanced texture. Very coarse semolina can produce a rougher result that absorbs the syrup more slowly.
How long should revani rest?
Let it rest for at least 1 hour after adding the syrup. Resting it for 2 hours gives better results, allowing the syrup to distribute more evenly and the slices to cut cleanly.
Can clarified butter be used instead of butter?
Yes. In this recipe, you can use the same amount of clarified butter instead of 1 teaspoon melted butter; you do not need to use both.
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