Delectable Revani: A Classic Turkish Semolina Cake Recipe

Ingredients

1 cup semolina
1 cup all-purpose flour
1 cup granulated sugar
1 cup Greek yogurt
1/2 cup unsalted butter, melted
3 eggs
1 teaspoon baking powder
1 teaspoon vanilla extract
Zest of 1 lemon
1/2 cup unsalted butter for syrup
3 cups granulated sugar for syrup
3 cups water for syrup
Juice of 1/2 lemon for syrup

Steps and instructions

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with some melted butter.
In a large mixing bowl, combine the semolina, all-purpose flour, and baking powder.
In another bowl, whisk together the Greek yogurt, melted butter, granulated sugar, eggs, vanilla extract, and lemon zest until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the syrup. In a medium saucepan, combine the sugar, water, butter, and lemon juice. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved. Let simmer for 10-15 minutes.
Once the cake is done, remove from the oven and immediately pour the hot syrup over the top, making sure to cover all areas. Let the cake sit for at least 2 hours to absorb the syrup completely before serving.

Tools for making

Mixing Bowl - A large bowl for combining the ingredients.
Whisk - Used to blend the wet ingredients together until smooth.
9x13 inch Baking Pan - A rectangular baking pan to bake the cake.
Spatula - Used to smooth the top of the cake batter in the baking pan.
Toothpick - Used to check if the cake is fully baked by inserting it into the center.
Medium Saucepan - Used to prepare the syrup for the cake.
Oven - Preheated to 350°F (175°C) to bake the cake.

Recipe variations

Instead of using semolina, you can try using almond flour or coconut flour for a gluten-free version.
For a citrus twist, you can replace the lemon zest with orange zest or a combination of both.
Add a tablespoon of orange blossom water or rose water to the syrup for a floral flavor.
If you prefer a nutty texture, you can add chopped pistachios, almonds, or walnuts to the batter.
For a more aromatic taste, you can sprinkle some ground cinnamon or cardamom on top of the cake before baking.
To make it dairy-free, substitute the butter with melted coconut oil or a plant-based butter alternative.
For a richer flavor, you can drizzle some melted chocolate over the top of the cake once it has cooled down.
To make it extra moist, you can poke holes in the cake after pouring the syrup and fill them with a mixture of honey and lemon juice.
For a unique twist, you can add a layer of fresh fruits such as berries, peaches, or sliced apples between the cake batter and the syrup.
If you prefer a lighter version, you can use a sugar substitute like stevia or erythritol in place of granulated sugar.

Recipe overview

Revani is a traditional Greek semolina cake that is delightfully sweet, rich, and moist. This recipe will guide you step by step in creating this luscious dessert that is soaked in a simple syrup, providing an indulgent and satisfying treat. The addition of Greek yogurt gives it a unique texture, while the lemon zest offers a hint of tanginess that balances the sweetness. Expect to spend about an hour in preparation and baking, then allow the cake to rest for a couple of hours to fully absorb the syrup. The result is a deliciously sweet dessert that can be enjoyed at any time of the day or at special events. Whether you're already a fan of Greek desserts or trying them for the first time, this Revani recipe is a must-try!

Common questions

Can I substitute the semolina with another flour? Yes, you can substitute the semolina with an equal amount of fine cornmeal if you prefer a slightly different texture.
Can I use regular yogurt instead of Greek yogurt? While Greek yogurt is recommended for its thick and creamy texture, you can use regular yogurt as a substitute if that's what you have on hand.
Can I reduce the amount of sugar in the recipe? The amount of sugar can be adjusted to your personal taste. However, keep in mind that the syrup for this recipe is made separately and contributes to the overall sweetness of the dessert.
Can I add nuts or fruits to the batter? Absolutely! Chopped nuts such as almonds or walnuts can be added to the batter for extra flavor and texture. Similarly, you can also include dried fruits like raisins or chopped apricots.
How long does the revani need to sit in the syrup? The revani should sit in the syrup for at least 2 hours after pouring it over the cake. This allows the cake to absorb the syrup and enhances its moisture.
Can I make revani ahead of time? Yes, revani can be made ahead of time. In fact, it often tastes even better the next day as the flavors have a chance to meld together. Just make sure to store it in an airtight container at room temperature.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the dry and wet ingredients.
Whisk - Used for whisking together the wet ingredients until smooth.
Baking Pan - A 9x13 inch pan for baking the revani cake.
Spatula - To smooth the top of the cake batter in the baking pan.
Toothpick - Used to check if the cake is done by inserting into the center.
Medium Saucepan - For preparing the syrup.

Origin stories

Revani is a dessert steeped in the rich tradition and shared culinary history of the Mediterranean, Middle East, and Balkans. It’s commonly believed to have originated during the Ottoman Empire, with its name derived from the 16th-century Ottoman poet, Revani, who was gifted this sweet treat for his flattering poems about Sultan Selim II. The dessert's unique characteristic is its moist texture, achieved by soaking it in syrup after baking. While recipes may vary across regions, the common delight in consuming Revani unifies many cultures. Truly, it's a testament to how food transcends borders, connecting people through shared flavors and histories.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.