Revani (Semolina Syrup Cake)

Name: Revani (Semolina Syrup Cake)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 servings
Cuisine: Turkish
Ingredients: 1 1/2 cups fine semolina; 1/2 cup all-purpose flour; 2/3 cup granulated sugar; 3 large eggs; 1 cup plain whole-milk yogurt; 6 tbsp unsalted butter, melted; 2 tsp baking powder; 1 tsp lemon zest; 1 tsp vanilla extract; 2 cups granulated sugar (for syrup); 2 cups water (for syrup); 2 tbsp fresh lemon juice (for syrup); 2 tsp orange blossom water (or rose water)

A tender Turkish semolina cake soaked in fragrant sugar syrup perfumed with lemon and orange blossom water. Similar to the Egyptian basbousa, revani is moist, golden, and irresistibly sweet.

55 minMediumServes 12340 cal/serving

TurkishDessertOvenVegetarianNut-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

1 1/2 cups fine semolina
1/2 cup all-purpose flour
2/3 cup granulated sugar
3 large eggs
1 cup plain whole-milk yogurt
6 tbsp unsalted butter, melted
2 tsp baking powder
1 tsp lemon zest
1 tsp vanilla extract
2 cups granulated sugar (for syrup)
2 cups water (for syrup)
2 tbsp fresh lemon juice (for syrup)
2 tsp orange blossom water (or rose water)

Instructions

1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with butter or cooking spray.
2

In a large bowl, whisk 3 large eggs and 2/3 cup granulated sugar together for 2 minutes until light and slightly thickened. Add 1 cup plain whole-milk yogurt, 6 tbsp melted unsalted butter, 1 tsp lemon zest, and 1 tsp vanilla extract and whisk to combine.
3

Add 1 1/2 cups fine semolina, 1/2 cup all-purpose flour, and 2 tsp baking powder. Fold until just combined - do not overmix. Let the batter rest for 10 minutes so the semolina can hydrate; it will thicken slightly.
4

Pour batter into the prepared pan and spread evenly. Bake for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
5

While the cake bakes, make the syrup: combine 2 cups granulated sugar (for syrup) and 2 cups water (for syrup) in a small saucepan. Bring to a boil, stirring to dissolve the sugar, then simmer for 5 minutes. Remove from heat and stir in 2 tbsp fresh lemon juice (for syrup) and 2 tsp orange blossom water (or rose water). Allow to cool slightly.
6

As soon as the cake comes out of the oven, score it into diamond or square shapes with a sharp knife. Immediately pour the warm syrup slowly and evenly over the hot cake. Allow it to absorb completely, about 20 minutes.
7

Serve at room temperature, cut along the scored lines. The cake will keep covered at room temperature for up to 3 days.

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Questions

What temperature do I cook Revani (Semolina Syrup Cake) at?

For Revani (Semolina Syrup Cake), the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 35 minutes, in step 4.

Why rest the batter for Revani (Semolina Syrup Cake)?

Step 3 reads: "Let the batter rest for 10 minutes so the semolina can hydrate; it will thicken slightly." The pause in step 3 lets the flour hydrate fully and the bubbles settle, which gives a more tender, even result.

What can I use instead of baking powder in Revani (Semolina Syrup Cake)?

The entry for Revani (Semolina Syrup Cake) calls for 2 tsp baking powder. In its place: For each teaspoon, use a quarter teaspoon of baking soda plus half a teaspoon of cream of tartar.

Can I make Revani (Semolina Syrup Cake) gluten-free?

Yes. The gluten in Revani (Semolina Syrup Cake) is 1 1/2 cups fine semolina, 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Revani (Semolina Syrup Cake) contain eggs?

Yes: 3 large eggs. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Revani (Semolina Syrup Cake)?

One serving (the recipe makes 12) is about 340 calories, with 6 g protein, 44 g carbohydrate and 8 g fat, plus 1 g fiber and 180 mg sodium. The figures are estimates computed from the ingredient list.

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