Revani - Turkish Semolina Cake
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
12 pieces
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Calories
285 kcal
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Course
Dessert
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Cuisine
Mediterranean, Middle Eastern, Turkish
Revani - Turkish Semolina Cake
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Revani (or Ravani) is a classic Turkish dessert made of semolina cake soaked with orange-flavored syrup and then cut into diamonds or squares.
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Ingredients
For the Syrup
- 375 ml water
- 280 g sugar
- 75 ml orange juice
- Zest of 1 orange
- 1 teaspoon lemon juice
For the Cake
- 2 medium eggs
- 125 g caster or granulated sugar
- 75 ml vegetable or sunflower oil
- 150 g plain natural yoghurt
- 75 ml orange juice
- 100 g medium ground semolina
- 140 g plain white flour / all-purpose flour
- 1 teaspoon baking powder
- 15 g desiccated coconut
- Zest of 1 orange
- chopped pistachio nuts and/or desiccated coconut (for garnish)
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Instructions
Making the Syrup
- Place the water and sugar in a pan and put on medium heat.
- Heat the mixture stirring occasionally, until the sugar dissolves completely and the mixture comes to a boil.
- After it comes to a boil, reduce the heat to low, and let the mixture simmer for 15 to 20 minutes.
- Add a few drops of lemon juice, let it simmer for a few more minutes, and then remove the pan from heat.
- Add the orange zest and juice, give it a good stir, and let it cool down while making the semolina cake.
Making the Semolina Cake
- Preheat the oven to 180° C (360° F) and grease a 23 cm (9") Ø oven dish or cake tin with oil, and set it aside.
- Beat the eggs and the sugar in a stand mixer on medium speed until it doubles the size up and it is light & fluffy. (Make sure your eggs are at room temperature). Alternatively, you can use a hand-held mixer and a large bowl.
- Add the orange juice, yogurt, and oil, and mix at low speed until combined.
- Finally, add the semolina, flour, baking powder, coconut, and orange zest to the bowl and gently mix until all combined.
- Pour the batter into the baking tray and bake it in preheated oven for 25 to 30 minutes, until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool down for 5 minutes and pour the syrup slowly over the cake using a ladle.
- When the cake cools down, cut it to desired shape and size, and garnish with more coconuts and pistachio nuts before serving.
Equipments used:
Notes
- Use high-quality medium-ground semolina flour to ensure a tender and moist cake.
- Use room-temperature eggs for the cake batter as they mix more easily and smoothly with the other ingredients, resulting in a more evenly textured cake. Room-temperature eggs help the cake to rise more effectively during baking.
- Start with making the syrup first. You want the syrup to be at room temperature before pouring it on the cake shortly after it comes out of the oven.
- You should wait for the ravani to cool before cutting it into pieces, or else it will crumble. Ideally, serve this Turkish Semolina Cake cold from the fridge the following day.
- Use the same amount of lemon zest and juice instead of orange if you want your Revani Cake with lemon flavor.
- You can store the leftovers in an airtight container for up to 3 days at room temperature, 7 days refrigerated, or 3 months in the freezer.
Nutrition Information
Show Details
Calories
285kcal
(14%)
Carbohydrates
51g
(17%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
2g
Trans Fat
0.04g
Cholesterol
29mg
(10%)
Sodium
54mg
(2%)
Potassium
91mg
(3%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
78IU
(2%)
Vitamin C
7mg
(8%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 29mg | 10% |
| Sodium | 54mg | 2% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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