Revani (or Ravani) dessert is a syrup-soaked Turkish Cake made with Semolina and flavoured with orange and coconut. This airy and light sponge cake is typically baked in a sheet pan, sweetened with orange flavoured syrup and then cut into diamonds or squares.
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This delicious classic Revani dessert is dating back to the Ottomans and 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.
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 24 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 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.
Ingredients and Substitutes
Ingredients For the 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 is necessary to prevent the syrup from crystallising.
Ingredients For the 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 colour, structure and flavour to the cake. Bring your eggs to room temperature before using them for a smooth batter that rises easily.
- Yoghurt - I use plain, non-flavoured natural yoghurt 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 more airy and fluffy cake.
- Desiccated coconut - I use unsweetened desiccated coconut as it gives a nice texture and flavor to your cake.
Step-by-Step Instructions
Making this sweet and tender Semolina Cake is very easy and straightforward. However, to achieve the best results, you need to follow a few simple steps:
Prepare the Syrup
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. Stir it until the sugar dissolves, bring it to a boil, and let it gently boil 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.
Making the Semolina Cake
Preheat the oven to 180 °C and grease 32cm x 24cm x 6cm (12" x 9" x 2.5") tray with oil, set it aside. Beat the eggs and the sugar in a stand mixer on medium speed until it double the size up 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, yoghurt, and oil, 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 and bake it in preheated oven for 25 to 30 minutes, until a toothpick inserted in the centre 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, garnish with more coconuts and pistachio nuts before serving.
If you have a sweet tooth, check my other Turkish Desserts Recipes!
Related Recipes
For more scrumptious Turkish Recipes why not try:
Semolina is a type of high-gluten flour made from durum wheat and 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.
You can store the leftovers in an airtight container for up to 3 days at room temperature, 7 days refrigerated or 3 months in the freezer.
Top Tips From the Chef
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 short 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.
I hope you enjoy the process of making this sweet and delightful orange-flavoured Semolina Cake as much as you enjoy eating it!🙂
Bon appétit! / Afiyet Olsun!
Revani - Turkish Semolina Cake
Equipment
Ingredients
For the Syrup
- 750 ml water
- 560 g sugar
- 150 ml orange juice
- zest of 2 oranges
- 1 teaspoon lemon juice
For the Cake
- 4 medium eggs
- 250 g caster or granulated sugar
- 150 ml vegetable or sunflower oil
- 300 g plain natural yoghurt
- 150 ml orange juice
- 200 g medium ground semolina
- 280 g plain white flour / all-purpose flour
- 10 g baking powder
- 20 g desiccated coconut
- zest of 2 oranges
- chopped pistachio nuts and/or desiccated coconut (for garnish)
Instructions
Making the Syrup
- Place the water and sugar in a pan and put on medium heat.
- Stir it until the sugar dissolves, bring it to a boil, and let it gently boil 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 zest and juice, give it a good stir, and let it cool down while making the semolina cake.
Making the Semolina Cake
- Preheat the oven to 180 °C and grease 32cm x 24cm x 6cm (12" x 9" x 2.5") tray with oil, set it aside.
- Beat the eggs and the sugar in a stand mixer on medium speed until it double the size up 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, yoghurt, and oil, 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 and bake it in preheated oven for 25 to 30 minutes, until a toothpick inserted in the centre 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, garnish with more coconuts and pistachio nuts before serving.
Nutrition
FOOD SAFETY
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
Alex
Amazing recipe! Reminds me of my holidays in Turkey.
Adrienn
Tried it already and the taste was amazing! Thanks a lot!
Sana
The cake is delicious and everyone loved it! It was a true hit if the dinner party! I will be making this again. Thank you!