Traditional Turkish Revani Semolina Cake with Lemon Syrup Tips, FAQ & printable recipe

Tips for success

For the best flavor, use fresh lemon zest and juice. The zest adds aromatic oils that enhance the citrus note.

When whisking the eggs and sugar, take the time to whip them until pale and thick—this incorporates air and gives the cake its light texture. If using an electric mixer, beat on medium-high for about 3 minutes.

To ensure the syrup is fully absorbed, pour it slowly and evenly over the cake. Use a spoon or a small ladle to distribute it. After soaking, let the cake rest for at least 30 minutes before slicing.

This allows the syrup to settle and the cake to become uniformly moist. For cleaner slices, use a sharp knife and wipe it between cuts.

Variations

• Orange Revani: Replace the lemon zest and juice with orange zest and juice. Use 1 tablespoon of orange zest and 2 tablespoons of orange juice in the syrup. Add a strip of orange peel to the syrup while simmering for extra aroma.
• Rosewater Revani: Add 1 teaspoon of rosewater to the cake batter and 1 teaspoon to the syrup. Substitute the pistachios with chopped almonds. The floral notes pair beautifully with the semolina texture.
• Chocolate Revani: Add 2 tablespoons of unsweetened cocoa powder to the dry ingredients. Use the same lemon syrup, or try a chocolate syrup by adding 1/4 cup of cocoa to the syrup. Top with chocolate shavings instead of pistachios.
• Coconut Revani: Replace the shredded coconut topping with toasted coconut flakes. Add 1/2 cup of unsweetened shredded coconut to the batter. Increase the yogurt to 3/4 cup to maintain moisture.

Storage and make-ahead

Fridge

Store Revani in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.

Freezer

Revani can be frozen for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator and bring to room temperature before serving.

Reheat

To reheat, microwave individual slices for 15-20 seconds or warm in a 300°F oven for 5-10 minutes. Serve warm or at room temperature.

Store leftover Revani in an airtight container at room temperature for up to 4 days. The cake will stay moist and flavorful. If the weather is very warm, you can refrigerate it, but bring it to room temperature before serving for the best texture.

Revani is an excellent make-ahead dessert. Prepare the cake and pour the syrup as directed, but hold off on adding the topping. Cover and store at room temperature for up to 2 days.

Just before serving, sprinkle with pistachios and coconut. The cake will absorb more syrup over time, becoming even more moist.

Serving ideas

Serve Revani at room temperature, cut into squares or diamonds. It pairs beautifully with Turkish tea or strong coffee.

The syrup-soaked crumb is tender and fragrant, while the pistachios add a pleasant crunch. For an extra touch, serve with a dollop of clotted cream or a scoop of vanilla ice cream.

This dessert is perfect for holidays, potlucks, or any gathering. Its make-ahead nature makes it convenient for entertaining. The vibrant green pistachios and white coconut create a festive presentation. Enjoy it as a sweet ending to a meal or as a midday treat with tea.

Frequently asked questions

Recipe card

Traditional Turkish Revani Semolina Cake with Lemon Syrup

Prep 15 minCook 35 minRest 30 minTotal 1 h 20 minServes 9

Ingredients

• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup plain yogurt
• 1/2 cup vegetable oil
• 1 cup coarse semolina
• 1 cup all-purpose flour
• 1 tbsp lemon zest
• 2 cups granulated sugar
• 2 cups water
• 2 tbsp fresh lemon juice
• 1/4 cup crushed pistachios
• 1/4 cup shredded coconut

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan. In a large bowl, whip the eggs with the sugar until pale and fluffy, about 3-4 minutes. Add the yogurt, vegetable oil, semolina, flour, and lemon zest. Mix until just combined, being careful not to overmix.
2. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake should be springy to the touch.
3. While the cake bakes, combine the sugar, water, and lemon juice in a saucepan. Bring to a boil, then reduce to a simmer. Let it simmer for 15 minutes, until slightly thickened. Remove from heat and let cool to room temperature.
4. Once the cake is out of the oven and still hot, slowly pour the cool syrup over the entire surface. Let it absorb completely. The cake will hiss and bubble as it soaks up the syrup. Allow it to rest for at least 30 minutes so the syrup distributes evenly.
5. Sprinkle the crushed pistachios and shredded coconut evenly over the top of the soaked cake. Cut into squares and serve at room temperature. The cake is best enjoyed the same day, but it keeps well for several days.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

320

Protein

5 g

Carbohydrates

50 g

Fat

12 g

Automatic estimate from the ingredient list, not laboratory-verified.