Traditional Revani Recipe: Turkish Semolina Cake
A moist and fragrant Turkish semolina cake soaked in a sweet lemon syrup. Known as Revani or Shamali, this dessert features a delicate texture and rich Middle Eastern flavors. Perfect for sharing at gatherings or enjoying as a treat with tea.
- Prep Time: 20
- Cook Time: 35
- Total Time: 115
- Yield: 8-10 servings
- Category: All Recipes
- Method: Baking
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
440 ml water – for the syrup
370 g granulated sugar – for the syrup
1 teaspoon lemon juice – freshly squeezed, for the syrup
160 g fine semolina
65 g all-purpose flour
2 teaspoons baking powder
3 medium eggs – room temperature
100 g granulated sugar – for the cake batter
100 g olive oil
1 teaspoon finely grated lemon zest
Instructions
Preheat oven to 350°F (180°C)
In a bowl, whisk together semolina, flour, baking powder, and lemon zest
In a separate bowl, beat eggs, then add sugar and olive oil until well combined
Gradually add dry ingredients to wet ingredients, mixing until smooth
Pour batter into a greased 9×13-inch baking pan
Bake for 35 minutes or until golden and springy to the touch
While cake bakes, prepare syrup: simmer water, sugar, and lemon juice until thickened
Let cake cool slightly, then pour hot syrup evenly over the top
Let steep for 24 hours in a covered bowl at room temperature before slicing
Notes
Use fine semolina (00) for optimal texture
Check baking powder expiration date for best rise
Room temperature eggs ensure better batter mixing
Cooled syrup absorbs better into the warm cake
For gluten-free option, substitute all-purpose flour with a gluten-free baking blend