Revani – Turkish Semolina Cake

Revani, a traditional Turkish semolina cake, is a delicious dessert made with semolina, yogurt, and lemon zest. Soaked in a sweet syrup, it is moist, fragrant, and perfect companion to tea or coffee.

Revani is an absolutely delicious Turkish semolina cake, softened and soaked in sweet syrup, and topped with a medley of nuts. Now, if you think it looks similar to the traditional Middle Eastern “Basbousa’ – you are absolutely correct. Actually the only difference is in the name – in Egypt and most other places in the Middle East, this same cake is called Basbousa.

Revani is typically served as a dessert, but it can also be enjoyed as a sweet treat with a cup of Turkish tea or coffee. It is often served at room temperature, but some people prefer it slightly chilled.

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How to Make Revani – Turkish Semolina Cake

Preparing the Syrup

1. Cook the Syrup:
   • In a saucepan, combine the sugar and water. Cook over medium heat for about 10 minutes until the sugar is fully dissolved.
2. Add Lemon Juice:
   • Add the lemon juice to the syrup and continue to cook until it reaches a one-thread consistency. Remove from heat and let the syrup cool.

Preparing the Cake

3. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
4. Grease the Baking Tray:
   • Grease a square baking tray with 1 teaspoon of oil.
5. Mix Wet Ingredients:
   • In a mixing bowl, combine the condensed milk, yogurt, and olive oil. Whisk until well combined.
6. Add Dry Ingredients:
   • Add the semolina, baking powder, lemon juice, and lemon zest to the wet ingredients. Whisk until all ingredients are thoroughly mixed.
7. Pour Batter into Tray:
   • Pour the batter into the greased baking tray, spreading it evenly.
8. Bake the Cake:
   • Bake the cake in the preheated oven for 30 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Finishing the Cake

9. Add Syrup to Cake:
   • Remove the cake from the oven and immediately pour the cooled syrup over the warm cake. Ensure the syrup is evenly distributed and soaks into the cake.
10. Garnish:
    • Sprinkle the top of the cake with desiccated coconut, sliced almonds, and sliced pistachios.
11. Slice and Serve:
    • Allow the cake to cool completely before slicing and serving. Enjoy!

Recipe Notes

• One-Thread Consistency: To check for one-thread consistency, dip a spoon into the syrup, let it cool slightly, and then touch it with your forefinger and thumb. When you pull them apart, it should form a single thread.
• Serving Suggestions: Revani is traditionally served with a dollop of clotted cream or a side of fresh fruits.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Revani – Turkish Semolina Cake

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4.6 from 8 reviews

• Author: Sapana Behl
• Total Time: 50 minutes
• Yield: 10-12 servings 1x

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Description

Revani, a traditional Turkish semolina cake, is a delicious dessert made with semolina, yogurt, and lemon zest. Soaked in a sweet syrup, it is moist, fragrant, and perfect companion to tea or coffee.

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Ingredients

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For the Cake:

• 1 1/2 cups fine semolina (225 g)
• 1 can condensed milk (14 oz / 400 g)
• 1 cup yogurt (245 g)
• 1 teaspoon baking powder (5 g)
• 1/2 teaspoon lemon juice (2.5 ml)
• 2 tablespoons olive oil (30 ml)
• Zest of 1 lemon
• 1 teaspoon oil (5 ml) to grease baking tray

For the Syrup:

• 1 1/2 cups sugar (300 g)
• 1 1/2 cups water (355 ml)
• 1 teaspoon lemon juice (5 ml)

To Garnish:

• Desiccated coconut
• Sliced almonds
• Sliced pistachios

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Instructions

Preparing the Syrup

1. Cook the Syrup:
   • In a saucepan, combine the sugar and water. Cook over medium heat for about 10 minutes until the sugar is fully dissolved.
2. Add Lemon Juice:
   • Add the lemon juice to the syrup and continue to cook until it reaches a one-thread consistency. Remove from heat and let the syrup cool.

Preparing the Cake

3. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
4. Grease the Baking Tray:
   • Grease a square baking tray with 1 teaspoon of oil.
5. Mix Wet Ingredients:
   • In a mixing bowl, combine the condensed milk, yogurt, and olive oil. Whisk until well combined.
6. Add Dry Ingredients:
   • Add the semolina, baking powder, lemon juice, and lemon zest to the wet ingredients. Whisk until all ingredients are thoroughly mixed.
7. Pour Batter into Tray:
   • Pour the batter into the greased baking tray, spreading it evenly.
8. Bake the Cake:
   • Bake the cake in the preheated oven for 30 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Finishing the Cake

9. Add Syrup to Cake:
   • Remove the cake from the oven and immediately pour the cooled syrup over the warm cake. Ensure the syrup is evenly distributed and soaks into the cake.
10. Garnish:
    • Sprinkle the top of the cake with desiccated coconut, sliced almonds, and sliced pistachios.
11. Slice and Serve:
    • Allow the cake to cool completely before slicing and serving. Enjoy!

Notes

• One-Thread Consistency: To check for one-thread consistency, dip a spoon into the syrup, let it cool slightly, and then touch it with your forefinger and thumb. When you pull them apart, it should form a single thread.
• Serving Suggestions: Revani is traditionally served with a dollop of clotted cream or a side of fresh fruits.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Baking
• Method: Baking
• Cuisine: Turkish

Nutrition

• Serving Size: 70g
• Calories: 250
• Sugar: 20g
• Sodium: 100mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40
• Fiber: 1g
• Protein: 5g
• Cholesterol: 10mg