Revani

Name: Revani
Prep time: 15 min
Cook time: 35 min
Yield: 8 to 10 servings
Cuisine: Kebab & Grill Menu
Ingredients: Sugar — 600g; Water — 710ml; Lemon — 1 slice; Eggs — 3; Sugar — 100g; Vegetable Oil — 120ml; Yoghurt — 120g; Milk — 120ml; Coarse Semolina — 160g; Plain Flour — 125g; Baking Powder — 1½ tbsp; Vanilla Extract — 1 tbsp; Desiccated Coconut — 2 tbsp; Pistachios — 2 tbsp

This classic Ottoman semolina cake is baked until golden, then soaked in a sweet, citrus-infused syrup scented with orange blossom or lemon zest. The golden sponge absorbs the fragrant elixir to create a remarkably moist, tender crumb with a delicate grain, delightfully finished with a dusting of fine coconut or ground pistachios.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 35 minutes

Servings: 8 to 10

Notes:

Allowing the sugar syrup to cool completely before pouring over the hot baked cake ensures optimal absorption without making the sponge soggy.

Coarse semolina provides the signature texture and structural body typical of traditional Turkish revani.

Garnish individual squares with desiccated coconut or crushed pistachios just before serving for an authentic finishing touch.

Orange juice or orange blossom water can be used in the syrup as a citrus alternative to lemon juice.

Prepare Lemon Syrup
In a saucepan, combine 600g of sugar, 710ml of water, and a slice of lemon. Bring to a boil over medium-high heat, then allow to boil for 5 minutes. Remove from heat and set aside to cool completely.

Prepare Cake Batter
Preheat the oven to 170°C. In a mixing bowl, beat 3 eggs and 100g of sugar together with an electric mixer until light and fluffy. Whisk in 120ml of vegetable oil, 120g of yoghurt, and 120ml of milk until combined. Add 160g of coarse semolina, 125g of plain flour, 1½ tablespoons of baking powder, and 1 tablespoon of vanilla extract, beating until smooth.

Bake Revani Cake
Pour the batter into a greased 24x30cm baking dish, spreading evenly. Bake at 170°C for 30 minutes until golden brown and a skewer inserted into the centre comes out clean.

Soak, Cool, and Serve
Remove the cake from the oven and slice into small square portions. Immediately pour the cooled lemon syrup evenly over the warm cake. Leave to cool completely at room temperature to absorb the syrup, then garnish each square with desiccated coconut or crushed pistachios before serving.