Revani (Semolina Cake with Lemon Syrup)
Why this recipe works
- Classic syrup-soaked finish: Pouring cooled lemon syrup over the warm cake helps the crumb absorb sweetness evenly without becoming wet only on the surface.
- Distinctive semolina crumb: Semolina gives revani its recognisable fine grain, while yoghurt and oil keep the cake moist and tender.
- Bright citrus balance: Lemon juice and peel cut through the sugar syrup, giving the cake a cleaner, fresher finish.
Get the most out of this recipe
Timing notes
- Cool the syrup first: Let the syrup cool while the cake bakes; the contrast between warm cake and cooled syrup helps it soak in more evenly.
- Allow time to absorb: After adding the syrup, rest the cake until the surface looks glossy and the crumb feels fully soaked rather than dry in the centre.
- Serve chilled or room temperature: Revani slices cleanly once settled, making it suitable for serving later the same day or after chilling.
Ingredient notes
- Use semolina for structure: Semolina is essential to the cake’s characteristic texture; replacing it entirely with flour would make the crumb softer and less recognisably revani.
- Keep the lemon balanced: The lemon should brighten the syrup rather than dominate it, so adjust the citrus to taste if your lemon is especially sharp or mild.
- Choose a neutral oil: Sunflower oil keeps the sponge soft without adding a strong flavour; light olive oil gives a fruitier result.
Common mistakes
- Do not overwork the batter: Whisk only until the dry ingredients are incorporated; too much mixing can make the cake heavier.
- Add the syrup slowly: Pour gradually and pause if syrup pools on top, especially around the edges, so the cake absorbs it rather than turning soggy.
- Bake until deeply golden: The cake needs to be fully baked before soaking, with a skewer coming out clean, otherwise the syrup can make the centre dense.
Make-ahead tips
- Make ahead for easier slicing: The cake can be baked, soaked and chilled in advance; once settled, it cuts more cleanly into neat portions.
- Warm gently if preferred: For a softer, just-baked feel, warm slices briefly in a low oven at 160°C (320°F).
- Freeze in slices: Freeze well-wrapped portions after soaking, then defrost overnight in the fridge before serving.
Equipment you'll need
Ingredients
Syrup
Cake
Instructions
- Heat the oven to 180°C (355°F). Lightly oil a cake tin (about 23 cm) with a little of the sunflower oil, then set aside.
- Make the syrup: put 300 g caster sugar and the water in a saucepan. Use a vegetable peeler to take a few strips of lemon peel, then squeeze the lemon and add both peel and juice to the pan.
- Bring the syrup to a gentle simmer and cook for 10 minutes, stirring until the sugar dissolves, then simmering until slightly thickened. Remove from the heat and leave to cool while you make the cake.
- In a mixing bowl, whisk the eggs with 200 g caster sugar for 2 to 3 minutes until pale and a little thickened. Whisk in the greek yogurt, sunflower oil and vanilla extract until smooth.
- Add the semolina, plain flour and baking powder. Whisk just until you have a smooth batter, then scrape into the prepared tin and level the top.
- Bake for 30 to 35 minutes until deep golden and a skewer inserted in the centre comes out clean. Set the tin on a rack for 5 minutes.
- While the cake is still warm, remove the lemon peel from the syrup. Prick the cake all over with a fork, then slowly pour the cooled syrup evenly over the surface, letting it soak in as you go.
- Leave the cake at room temperature for at least 20 minutes to absorb the syrup fully. Slice and serve once the top looks glossy and the cake feels heavy with syrup.
Recipe notes
Tips
- For the best soak, aim for a warm cake and a cooled syrup; this helps the revani absorb evenly without turning soggy on top.
- Pour the syrup slowly, especially around the edges, and pause if it starts to pool so it can sink in.
- If serving to young children, pregnant people, older adults, or anyone immunocompromised, use pasteurised egg if available.
Substitutions
- Replace Vanilla extract with the finely grated zest of the lemon for a brighter citrus aroma.
- Replace Sunflower oil with light olive oil for a slightly fruitier flavour.
Storage
- Refrigerate up to 4 days
- Store covered in the fridge. Serve chilled or bring to room temperature; for a just-baked feel, warm slices briefly in a low oven at 160°C (320°F). Freeze slices well wrapped for up to 2 months and defrost overnight in the fridge.
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Recipe overview
- Servings: 10 servings
- Yield: semolina syrup cake
- Total time: 1h 25min (20min active)
- Difficulty: Easy
- Cuisine: Turkish
-
Allergens:
Eggs Gluten Milk Wheat
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