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

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.

Questions

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

Yes. The dairy in this entry is 1 cup plain whole-milk yogurt, 6 tbsp unsalted butter, melted. Swap the yogurt for an unsweetened coconut or soy yogurt; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

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

Yes. The gluten in this entry 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.

How long does Revani (Semolina Syrup Cake) keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Revani (Semolina Syrup Cake)?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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