Turkish Revani Semolina Cake
Revani Semolina Cake
A tender Turkish semolina cake soaked with bright lemon syrup, chilled until moist, and served in neat squares with pistachios.
Revani is a classic Turkish semolina cake known for its sunny color, fine crumb, and generous soak of lemon syrup. The cake itself is simple and sturdy, made with yogurt, eggs, flour, and semolina so it can drink in the syrup without falling apart.
The best texture comes from pouring cooled syrup over the hot cake as soon as it leaves the oven. The temperature contrast helps the syrup move through the crumb, leaving each square moist but not soggy once the cake has rested.
A little lemon zest in the batter and lemon juice in the syrup keep the sweetness balanced. Ground pistachios are traditional and pretty on top, but the cake is just as good with a small spoonful of thick yogurt or kaymak beside each square.
Revani keeps well, which makes it useful for holidays, dinner parties, and make-ahead desserts. Chill it for cleaner slices, then let the squares stand at room temperature for a few minutes before serving so the syrupy crumb softens.
Nutrition (per serving)
Directions
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1
Combine the syrup sugar and water in a small saucepan, bring to a boil, and simmer for 8 minutes until slightly glossy.
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2
Stir the lemon juice into the syrup, remove the pan from the heat, and let the syrup cool while you prepare the cake.
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3
Heat the oven to 350°F and grease a 9-by-13-inch baking dish, then line the bottom with parchment if you want very clean slices.
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4
Whisk the eggs and cake sugar in a large bowl for 2 minutes, until pale and lightly foamy.
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5
Whisk in the yogurt, vegetable oil, and lemon zest until smooth.
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6
Fold in the semolina, flour, baking powder, and salt just until no dry streaks remain.
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7
Spread the batter evenly in the prepared dish and bake for 28 to 32 minutes, until the top is golden and a toothpick comes out clean.
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8
Cut shallow lines into the hot cake to mark 12 squares, then slowly ladle the cooled syrup over the entire surface, letting it soak in between additions.
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9
Let the cake rest at room temperature for at least 1 hour, then chill for cleaner squares if time allows.
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10
Cut fully through the marked squares, sprinkle with chopped pistachios, and serve slightly chilled or at room temperature.
Ingredients
- Granulated Sugar for the Syrup:1 1/2 cups
- Water for the Syrup:1 1/2 cups
- Fresh Lemon Juice:2 tbsp
- Large Eggs:3
- Granulated Sugar for the Cake:3/4 cup
- Plain Whole-Milk Yogurt:1 cup
- Vegetable Oil:1/2 cup
- Fine Semolina:1 cup
- All-Purpose Flour:1 cup
- Baking Powder:2 tsp
- Fine Salt:1/4 tsp
- Lemon Zest:1 tbsp
- Chopped Unsalted Pistachios for Serving:1/4 cup
Tips & Notes
- Use fine semolina rather than coarse semolina for a softer, more even crumb.
- If the syrup pools at first, pause for a few minutes before adding the rest so the cake can absorb it gradually.
- For a more aromatic syrup, simmer one strip of lemon peel with the sugar and water, then remove it before soaking the cake.
