Revani - Turkish Semolina Cake

5 from 4 votes

Revani - Turkish Semolina Cake

Turkish Revani is a light semolina cake soaked in fresh orange syrup and finished with desiccated coconut and chopped pistachios. It is an easy one-bowl bake that makes 12 generous pieces, perfect for guests.

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: Mediterranean, Middle Eastern, Turkish

Diet: Low Salt, Vegetarian

Servings: pieces

Calories: 264kcal

Author: Ayla Clulee

Ingredients

For the Syrup

1 ½ cups water
1 ⅓ cups sugar
⅓ cup orange juice
zest of 1 orange
1 teaspoon lemon juice

For the Cake

2 medium eggs
½ cup caster or granulated sugar (plus 2 tablespoons)
⅓ cup vegetable or sunflower oil
5 ⅓ oz plain natural yoghurt (150 grams)
⅓ cup orange juice
½ cup medium ground semolina
1 cup plain white flour / all-purpose flour (plus 2 tablespoons)
1 teaspoon baking powder
2 tablespoon desiccated coconut
zest of 1 orange
chopped pistachio nuts and/or desiccated coconut (for garnish)

US Customary - Metric

Instructions

Prepare the Simple Syrup

Place the water and sugar in a pan and put 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 zest and juice, 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 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, 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 and bake it 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.

Video

Notes

Use good quality medium-ground semolina. Very fine semolina changes the texture of the cake.
Use room-temperature eggs. They whisk up better and give 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. It tastes even better the next day, served cold from the fridge.
You can replace the orange zest and juice with the same amount of lemon.
Revani is not gluten-free, as semolina comes from wheat.
Store leftovers in an airtight container for up to 3 days at room temperature, 7 days in the refrigerator, or freeze for up to 3 months. Thaw overnight in the refrigerator.

Nutrition