Turkish Semolina Cake (Revani)
A moist and sweet Turkish semolina cake soaked in syrup, perfect for any occasion.
Ingredients
For the cake
- 1 cup semolina
- 1 cup granulated sugar For the cake
- 1 cup plain yogurt
- 1/2 cup vegetable oil
- 3 large eggs Room temperature
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Zest of 1 orange Optional
- 1/4 teaspoon salt
For the syrup
- 1 cup water
- 1 cup granulated sugar For the syrup
- 1 teaspoon lemon juice For the syrup
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
- In a large mixing bowl, combine the semolina, sugar, yogurt, oil, eggs, baking powder, baking soda, vanilla extract, orange zest (if using), and salt. Whisk these ingredients together until you achieve a smooth batter.
Baking the cake
- Pour the batter into the prepared baking pan, smoothing out the top with a spatula. Bake in the oven for 25-30 minutes or until the top turns golden brown and a toothpick inserted into the center comes out clean.
Preparing the syrup
- While the cake bakes, prepare the syrup. In a saucepan, combine water and sugar. Bring to a boil, stirring occasionally, until the sugar dissolves. Add lemon juice and let it simmer for about 5 minutes. Remove from heat and cool slightly.
Assembling the cake
- When the cake is done baking and still warm, poke holes all over the surface using a skewer or fork. Gradually pour the cooled syrup over the cake, allowing it to soak in. Let the cake sit for at least 30 minutes to absorb the syrup.
- Cut the Revani into squares or diamonds, serve it warm or at room temperature, and enjoy.
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Notes
Serves well with whipped cream or vanilla ice cream. Garnish with slivers of almonds or pistachios for added decoration. Consider infusing the syrup with a cinnamon stick for added flavor.