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Revani - Turkish Semolina Cake
5 from 8 votes

Revani - Turkish Semolina Cake

Revani (or Ravani) is a classic Turkish dessert made of semolina cake soaked with orange-flavored syrup and then cut into diamonds or squares. 

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 12 pieces
Calories: 285 kcal
Course: Dessert
Cuisine: Mediterranean, Middle Eastern, Turkish

Ingredients

For the Syrup
  • 375 ml water
  • 280 g sugar
  • 75 ml orange juice
  • orange zest of 1
  • 1 teaspoon lemon juice
For the Cake
  • 2 medium egg
  • 125 g caster sugar or granulated sugar
  • 75 ml vegetable oil or sunflower oil
  • 150 g plain yoghurt natural
  • 75 ml orange juice
  • 100 g semolina medium ground
  • 140 g all-purpose flour plain white flour
  • 1 teaspoon baking powder
  • 15 g desiccated coconut
  • orange zest of 1
  • desiccated coconut for garnish, chopped
  • pistachio nuts for garnish, chopped

Instructions

Making the Syrup
    Cup of Yum
  1. Place the water and sugar in a pan and put on medium heat.  
  2. Heat the mixture stirring occasionally, until the sugar dissolves completely and the mixture comes to a boil.
  3. After it comes to a boil, reduce the heat to low, and let the mixture simmer for 15 to 20 minutes. 
  4. Add a few drops of lemon juice, let it simmer for a few more minutes, and then remove the pan from heat. 
  5. 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
  1. 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. 
  2. 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. 
  3. Add the orange juice, yogurt, and oil, and mix at low speed until combined.
  4. Finally, add the semolina, flour, baking powder, coconut, and orange zest to the bowl and gently mix until all combined.
  5. 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.
  6. Let the cake cool down for 5 minutes and pour the syrup slowly over the cake using a ladle. 
  7. When the cake cools down, cut it to desired shape and size, and garnish with more coconuts and pistachio nuts before serving.

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

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%)

Nutrition Facts

Serving: 12 pieces

Amount Per Serving

Calories 285

% 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.