Revani - Turkish Semolina Cake

Revani Cake - Turkish Semolina Cake is a popular Mediterranean dessert that is enjoyed across the Middle East and Greece.

This delectable dessert is made with semolina flour, sugar, and eggs, soaked with orange-flavored syrup, and then cut into diamonds or squares.

Jump to:

• What is Revani?
• History of Revani Cake
• Turkish Revani vs Greek Revani
• Why This Recipe Works?
• What is Semolina?
• Ingredients and Substitutes
• How to Make Turkish Revani Cake?
• Top Tips From the Chef
• Recipe FAQs
• Related Recipes
• Revani - Turkish Semolina Cake

Same as Sekerpare (Turkish Semolina Cookies), the result is a moist and tender cake that is perfect for serving on special occasions or as an afternoon treat.

In this blog post, we'll explore the history of Revani cake, answer some frequently asked questions, and share some top tips for making the perfect Revani cake.

What is Revani?

Revani is a syrup-soaked cake made with semolina flour, orange, coconut, eggs, yogurt, and flour.

Once the cake is baked in the oven like a regular cake, it is sliced and then soaked in a simple syrup flavored with orange or lemon.

Revani cake has a distinct taste and texture because of its ingredients, particularly semolina flour and sweet syrup.

The cake is soft and moist with a slightly grainy texture, while the syrup gives it a delicate and sweet aroma, usually with a hint of lemon and/or orange blossom water.

Revani is a very popular dessert in Turkey, especially during Ramadan.

Although it is usually associated with Turkey, this semolina cake is also popular in some Middle Eastern and Mediterranean countries.

History of Revani Cake

This delicious classic Revani dessert is dating back to the Ottomans, where it was a favorite of the Sultans and their households.

The dessert is named after the famous Turkish poet, Revani, who is said to have been a lover of sweets.

Over time, the recipe for Revani - Turkish Semolina Cake has been adopted by many Mediterranean and Middle Eastern countries. 

Hence it has many different names: Revani in Turkey, Basbousa in Egypt, Ravani in Greece, and Shamali in Armenia.

This Semolina Cake is now a popular dessert for special occasions such as weddings, birthdays, and religious holidays.

Turkish Revani vs Greek Revani

Turkish Revani and Greek Revani are both popular desserts with similar ingredients and preparation methods, but there are notable differences between them.

Revani is believed to have originated in the Ottoman Empire and is enjoyed in both Greece and Turkey.

However, Greek Revani is often attributed to Venetian influence on the Greek islands.

In addition to semolina flour, sugar, eggs, and syrup, the Turkish version also incorporates yogurt into the cake mixture.

The syrup used to soak both versions of Revani is typically made with sugar, water, and lemon juice, or orange blossom water.

However, Greek Revani often includes honey in the syrup, giving it a richer and more complex flavor.

Despite the similarities, the differences in ingredients and serving make Turkish Revani and Greek Revani unique desserts in their own right.

Why This Recipe Works?

• Revani cake is not difficult to make and is a delicious addition to any dinner table, especially during Ramadan.

• This recipe gives you 12 generous portions so it is a crowd-pleaser! If you think that is too many, you can half the recipe. Alternatively, freeze the leftovers in an airtight container and keep them for up to 3 months.

• You can make Ravani Cake a couple of days in advance and keep it refrigerated for up to seven days.

• This unique dessert is a great one to share with your friends and family for something completely different.

What is Semolina?

Semolina is a type of high-gluten flour made from durum wheat which is a hard type of wheat.

It can be either fine or coarse depending on what you're making.

Semolina flour is commonly used for making pasta, couscous, and sweet puddings such as Irmik Helvasi (Turkish Semolina Halva) and Sekerpare (Turkish Semolina Cookies).

It gives structure and that signature sandy texture to Revani.

Ingredients and Substitutes

Simple Syrup

• Sugar - Both caster sugar and granulated sugar works perfectly for the syrup.

• Orange zest - I used the zest of 2 large oranges. You might adjust the amount to your taste.

• Orange juice - I squeezed the juice from the two large oranges that I zested.

• Lemon juice - A few drops of lemon juice are necessary to prevent the syrup from crystallizing.

Revani Cake

• Semolina - I use medium ground semolina for this recipe to get the right texture and consistency for the cake. You can find semolina in Turkish or Middle Eastern shops. You can also buy it online from Amazon.

• Eggs - They add color, structure, and flavor to the cake. Bring your eggs to room temperature before using them for a smooth batter that rises easily.

• Yogurt - I use plain, non-flavored natural yogurt for this recipe.

• Plain white flour - It is also known as all-purpose flour. It is perfect for making cakes, cookies, pastries, and thickening sauces. Sift it before using it in your pastries.

• Baking powder - It helps the cake rise, giving you a more airy and fluffy cake.

• Desiccated coconut - I use unsweetened desiccated coconut as it gives a nice texture and flavor to your cake.

How to Make Turkish Revani Cake?

Making this sweet and tender Revani - Turkish Semolina Cake is very easy and straightforward. However, to achieve the best results, you need to follow a few simple steps:

Prepare the Simple Syrup for Revani

Much of the sweetness and moisture in Semolina Yogurt Cake comes from simple syrup poured over the top of the warm, freshly-baked cake. 

To make simple syrup, place the water and sugar in a pan and put them on medium heat. 

Heat the mixture stirring occasionally, until the sugar dissolves completely and the mixture comes to a boil.

After it comes to a boil, reduce the heat to low, and let the mixture simmer for 15 to 20 minutes. 

Add a few drops of lemon juice, let it simmer for a few more minutes, and then remove the pan from heat. 

Add the orange juice and zest, give it a good stir, and let it cool down while making the semolina cake. 

Make the Semolina Cake

Preheat the oven to 180° C (360° F) and grease a 23 cm (9") Ø oven dish or cake tin with oil, and set it aside.

Beat the eggs and the sugar in a stand mixer on medium speed until it doubles the size and it is light & fluffy. Make sure your eggs are at room temperature.

Alternatively, you can use a hand-held mixer and a large bowl. 

Add the orange juice, yogurt, and oil, and mix at low speed until combined. 

Finally, add the semolina, flour, baking powder, coconut, and orange zest to the bowl and gently mix until all combined.

Pour the batter into the baking tray.

Bake the cake in preheated oven for 25 to 30 minutes, until a toothpick inserted in the center of the cake comes out clean. 

Let the cake cool down for 5 minutes and pour the syrup slowly over the cake using a ladle. 

When the cake cools down, cut it to desired shape and size, and garnish with more coconuts and pistachio nuts before serving.

If you love sweet treats, don't miss out on my other Turkish Desserts recipes!

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

Top Tips From the Chef

Ravani is a delicious and easy-to-make dessert that is perfect for any occasion.

By following these tips and tricks, you can create a cake that is moist, tender, and bursting with flavor.

• Use high-quality medium-ground semolina flour to ensure a tender and moist cake.

• Use room-temperature eggs for the cake batter as they mix more easily and smoothly with the other ingredients, resulting in a more evenly textured cake. Room-temperature eggs help the cake to rise more effectively during baking.

• This is a relatively easy and forgiving recipe, but the secret to making the perfect Revani is getting the timing of the syrup right. Start with making the syrup first. You want the syrup to be at room temperature before pouring it on the cake shortly after it comes out of the oven.

• Even though it will be really hard, you should wait for the ravani to cool before cutting it into pieces, or else it will crumble. Ideally, serve this Turkish Semolina Cake cold from the fridge the following day.

Recipe FAQs

Related Recipes

For more scrumptious traditional Turkish dessert recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this scrumptious orange-flavored Revani - Turkish Semolina Cake as much as you enjoy eating it! 🙂 

Bon appétit! / Afiyet olsun!

This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.