Turkish Revani Recipe – Semolina Cake with Lemon Syrup
Soft Turkish semolina cake made with yogurt and soaked in a fragrant lemon syrup, finished with ground pistachios for a classic homemade dessert.
Ingredients
Lemon Syrup
- 300 g granulated sugar
- 360 ml water
- 2 tablespoons fresh lemon juice
- 2 strips lemon peel optional
Cake
- 3 large eggs room temperature
- 100 g granulated sugar
- 240 g plain whole milk yogurt
- 120 ml neutral oil
- 180 g fine semolina
- 120 g all-purpose flour
- 10 g baking powder
- Zest of 1 lemon
- 1 teaspoon vanilla extract optional
- 1/4 teaspoon fine salt
Garnish
- 2 tablespoons finely ground pistachios
- Unsweetened shredded coconut optional
Instructions
- Combine the syrup sugar and water in a saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Add lemon juice during the final minute. Remove from heat and cool completely.
- Preheat the oven to 350°F / 180°C. Grease a 9-inch / 23 cm cake pan.
- Beat the eggs and sugar for 3 to 4 minutes until pale and airy.
- Add the yogurt, oil, lemon zest and optional vanilla. Mix until combined.
- In a separate bowl, mix semolina, flour, baking powder and salt.
- Fold the dry ingredients into the wet mixture just until combined.
- Pour into the prepared pan and bake for 30 to 35 minutes, until golden and cooked through.
- Rest the warm cake for 5 minutes, then slice into squares or diamonds.
- Slowly pour the completely cooled syrup over the warm cake.
- Rest for at least 1 hour, then garnish with pistachios or coconut before serving.
Notes
- Use fine semolina for the most tender texture.
- Cool syrup should be poured over warm cake.
- Do not skip the soaking time.
- Store covered in the refrigerator for up to 4 days.
- Nutrition is an estimate based on 12 slices and may vary according to ingredients and how much syrup is absorbed.