0 from 72 votes
Revani (Turkish Semolina Cake)
Revani is a classic semolina cake that's easy and so delicious. Soaked in a light simple syrup, this cake is popular throughout the Middle East and Mediterranean.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12
Calories: 409 kcal
Course:
Dessert
Cuisine:
Mediterranean , Greek , Middle Eastern , Turkish
Ingredients
Simple Syrup
- 2 cups granulated sugar
- 2 cups water
- 1/2 lemon juice of
Cake
- 3 large eggs room temperature
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup vegetable oil see notes
- 1 cup PLAIN yogurt see notes
- 1 1/4 cup semolina flour
- 1 cup all purpose flour
- 2 1/4 tsp baking powder
- 1/4 tsp salt
Topping (optional)
- 1/2 cup desiccated coconut unsweetened
- 1/4 cup ground pistachio
Instructions
- To make the syrup, place the sugar and water in a saucepan over medium high heat. Bring to a boil, then turn the heat to medium and simmer for 15 minutes. Turn the heat off and add the lemon juice. Let the syrup cool completely.
- Preheat the oven to 350 degrees F and line a 9x13 baking pan with parchment paper.
- Beat the eggs and sugar in a large bowl using an electric mixer and a whisk until light in color and fluffy, about 5 minutes.
- Mix in the vanilla extract vegetable oil and yogurt. Add the semolina flour, all purpose flour, baking powder and salt. Mix to combine.
- Transfer the batter into the baking pan. Smoothen the top and bang it a couple of times on the counter and release the extra air. Bake in the oven for 30 minutes. To make sure the cake is ready, insert a toothpick into the cake and if it comes out clean, it's ready.
- Let the cake cool for 5 minutes. Slice it into 12 squares in the pan and pour the cold syrup all over the cake using a ladle. Let it sit at room temperature for 1 to 2 hours before serving. If desired, top with desiccated coconut and ground pistachio.
Cup of Yum
Notes
- You can use any kind of neutral flavored oil including vegetable oil, sunflower oil, canola oil or grapeseed oil.
- For this recipe use plain yogurt. It can be whole milk, low-fat or non-fat or even non-dairy yogurt. In case of using non-dairy yogurt, make sure it's not flavored.
- It's very important to make sure the the syrup is completely cold before pouring it over the cake, otherwise the cake will fall apart. You can make the syrup up to 2 days in advance.
- This cake is very fluffy and soft therefore it's best not to slice it into smaller pieces since it's still hot and might fall apart.
- Store the leftovers in an airtight container and refrigerate for up to 4 days. Serve cold or at room temperature. I don't recommend freezing this cake since it would get dry and the texture won't be the same.
Nutrition Information
Calories
409kcal
(20%)
Carbohydrates
68g
(23%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
49mg
(16%)
Sodium
80mg
(3%)
Potassium
195mg
(6%)
Fiber
2g
(8%)
Sugar
46g
(92%)
Vitamin A
89IU
(2%)
Vitamin C
3mg
(3%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 409
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 68g | 23% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 49mg | 16% |
| Sodium | 80mg | 3% |
| Potassium | 195mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 46g | 92% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.