Revani - Turkish Semolina Cake

Turkish Revani is a delicious semolina cake made with yogurt, eggs, and fresh orange juice, then drenched in light syrup. It belongs to the şerbetli tatlılar, the syrup-soaked family of Turkish desserts that also includes Baklava, Şekerpare, and Tulumba. It is the easiest of them by far.

One bowl of batter and 25 minutes in the oven give you 12 generous pieces, enough for a full table of guests. You can bake it a day ahead, and it tastes even better the next day, served cold from the fridge. I finish mine with desiccated coconut and chopped pistachios, with a glass of Turkish Tea on the side.

Jump to:

• Turkish Revani vs Greek Ravani
• Why This Recipe Works?
• What is Semolina?
• Ingredients You'll Need
• How to Make Revani?
• Recipe Tips From the Chef
• Storage and Make Ahead Instructions
• Recipe FAQs
• Related Recipes
• Revani - Turkish Semolina Cake

If you would rather watch than read, there is a quick video in this post that walks through the whole process.

Revani is very popular in Turkey during Ramadan, but we eat it all year round. I like to serve it after a family meal of Baked Lamb Chops, Tomato and Rice, Cucumber Tomato Feta Cheese Salad, and Cacik.

The same cake goes by different names around the region: Revani in Turkey, Basbousa in Egypt, Ravani in Greece, and Shamali in Armenia. In Turkey, it is a favorite for weddings, birthdays, and religious holidays.

Turkish Revani vs Greek Ravani

Turkish Revani and Greek Ravani are almost the same cake, but there are a few real differences between them.

Revani goes back to the Ottoman palace kitchens, and its name has two stories. Some say it comes from Revânî, a 16th century Ottoman court poet. Others say the cake was named after the city of Revan, today's Yerevan, after the Ottomans took it.

The Turkish version has yogurt in the batter, which the Greek one usually skips. The syrup is different too. Turkish Revani is soaked in a light sugar syrup flavored with lemon or orange, while Greek Ravani often has honey in the syrup, which makes it richer and darker.

In Greece, the town of Veria is famous for its Ravani, and bakeries there have been making it for generations. In Turkey, you can buy Revani by the slice in every pastane, our traditional pastry shops.

Why This Recipe Works?

• There is no creaming of butter and no tricky stages. You beat the eggs with the sugar, whisk in the rest, and the batter is ready in minutes.

• It is a forgiving cake. The syrup adds so much moisture that even a slightly overbaked cake still comes out soft.

• The syrup is made with fresh orange juice and zest instead of plain sugar and water, so the orange flavor runs through every piece.

• You can halve the recipe and bake it in a smaller dish if you are not feeding a crowd.

• The step photos show every stage, so you can compare your batter and syrup with mine as you go.

What is Semolina?

Semolina is a type of high-gluten flour made from durum wheat, a hard type of wheat. It comes in fine, medium, and coarse grinds, and each behaves differently in baking.

Semolina flour is commonly used for making pasta, couscous dishes like Chicken Couscous, and sweet puddings such as Irmik Helvasi - Semolina Halva, Galaktoboureko - Greek Dessert with Custard, and Sekerpare. It gives structure and that signature sandy texture to Revani.

Ingredients You'll Need

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

Simple Syrup

• Sugar - Both caster sugar and granulated sugar work for the syrup. Stick to white sugar, as brown sugar would change the color and flavor of the syrup.

• Orange zest - I use the zest of 2 large oranges. Zest them before you juice them, it is much easier that way. Unwaxed oranges are best if you can find them.

• Orange juice - Freshly squeezed only. I use the juice of the two oranges I zested, and it goes into both the syrup and the batter.

• Lemon juice - Just a small squeeze stops the syrup from crystallizing as it cools. Bottled lemon juice works fine here.

Revani Cake

• Semolina - I use medium ground semolina for the right texture. You can find it in Turkish or Middle Eastern shops, sometimes labeled as irmik.

• Eggs - They give the cake its structure and rise. Bring them to room temperature before you start, as cold eggs don't whisk up properly.

• Yogurt - I use plain, non-flavored natural yogurt for this recipe. It keeps the crumb soft and adds a slight tang that balances the sweet syrup.

• Plain white flour - It is also known as all-purpose flour. Together with the semolina it gives the cake a soft, even crumb. Sift it before adding so there are no lumps in the batter.

• Baking powder - It gives the cake its lift. Check that yours is fresh, as a flat cake is usually down to old baking powder.

• Desiccated coconut - I use the unsweetened kind. It goes into the batter for texture and on top of the cake as a garnish.

• Oil - I use a neutral oil like vegetable or sunflower. It keeps the cake moist without changing the flavor.

• Pistachio nuts - I garnish the cake with chopped pistachios and a little extra coconut. Use unsalted ones, or leave them out if you prefer.

How to Make Revani?

Prepare the Simple Syrup

Much of the sweetness and moisture in Revani comes from the simple syrup poured over the warm, freshly baked cake.

To make the 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 the 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), 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 the mixture doubles in size and turns light and 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 a 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 the desired shape and size, and garnish with more coconut and pistachio nuts before serving.

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

Recipe Tips From the Chef

Revani is an easy bake, but a few things make the difference between a dry cake and a really good one:

• Use good quality medium-ground semolina. The grind size changes the texture of the cake, so don't swap it for the very fine kind.

• Use room-temperature eggs. They whisk up better and give the cake a more even rise.

• Make the syrup first so it has time to cool. The syrup should be at room temperature and the cake still warm when you pour it. Hot syrup on a hot cake makes it soggy.

• Pour the syrup slowly, a ladle at a time, and give the cake 1 to 2 hours to absorb it before serving.

• Wait for the cake to cool before cutting it, or the pieces will crumble. Revani is at its best served cold, straight from the fridge.

Storage and Make Ahead Instructions

You can store the leftovers in an airtight container for up to 3 days at room temperature, 7 days in the refrigerator, or freeze them for up to 3 months. Keep the cake covered so it doesn't dry out, and thaw frozen pieces overnight in the refrigerator before serving.

This is a good cake to make ahead for guests. The texture is at its best after a night in the fridge, once the syrup has settled all the way through. You can also make the syrup a day in advance and keep it covered at room temperature.

Recipe FAQs

Related Recipes

For more 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! 🙂