Revani is a traditional Turkish semolina cake soaked in lemon-flavored syrup. Its texture should be soft and moist with a fine grain from the semolina, yet firm enough to hold its shape when sliced.
The key to a successful revani recipe is the balance between the cake and syrup. The cake must be fully baked before soaking, while the syrup should be added gradually so it spreads evenly without making the center soggy.
This recipe uses semolina, flour, eggs, yogurt and oil to create a light Turkish-style revani that can be prepared with everyday baking ingredients.
If you are looking for the dessert’s ingredients, history and place in Turkish cuisine, read What Is Revani? Turey’s Classic Semolina Cake.
Revani Recipe at a Glance
- Preparation time: 20 minutes
- Baking time: 30–35 minutes
- Syrup absorption and cooling: At least 2 hours
- Total time: Approximately 2 hours 55 minutes
- Servings: Approximately 12 pieces
- Oven temperature: 180°C / 350°F
- Baking dish: Approximately 20 × 30 cm
Revani Ingredients
For the Cake
- 3 large eggs
- 150 g granulated sugar
- 200 g plain yogurt
- 120 ml neutral vegetable oil
- 150 g fine or medium semolina
- 120 g all-purpose flour
- 10 g baking powder
- zest of 1 lemon
- 1 teaspoon vanilla extract, optional
- a pinch of salt
For the Syrup
- 400 g granulated sugar
- 500 ml water
- 1 tablespoon fresh lemon juice
Optional Garnishes
- ground pistachios
- shredded coconut
- chopped walnuts
- sliced almonds
What Type of Semolina Should You Use?
Fine or medium semolina works best for revani.
Fine semolina produces a softer and more delicate crumb. Medium semolina gives the cake a slightly more noticeable grain while still absorbing the syrup evenly.
Very coarse semolina can make the cake feel heavy or excessively grainy. If possible, choose semolina labeled for desserts or baking.
Semolina is made from wheat and contains gluten. It should not be confused with cornmeal or polenta, which will not produce the same structure.
How to Make Revani Syrup
Prepare the syrup before making the cake so it has time to cool.
1. Combine the Sugar and Water
Place the sugar and water in a saucepan. Stir briefly, then bring the mixture to a boil over medium heat.
2. Simmer the Syrup
Once the syrup begins to boil, reduce the heat and simmer for approximately 10 minutes.
Avoid reducing it into a thick syrup. It should remain fluid enough to soak evenly into the cake.
3. Add the Lemon Juice
Add the lemon juice during the final minute of cooking.
Remove the saucepan from the heat and leave the syrup to cool while you prepare and bake the cake.
How to Make Turkish Revani
1. Prepare the Oven and Baking Dish
Preheat the oven to 180°C / 350°F.
Lightly grease a baking dish measuring approximately 20 × 30 cm. Make sure the bottom and sides are evenly coated.
2. Beat the Eggs and Sugar
Place the eggs and sugar in a large mixing bowl.
Beat them for approximately 3–5 minutes, or until the mixture becomes pale, thick and foamy. Properly aerating the eggs helps create a lighter cake.
3. Add the Yogurt and Oil
Add the yogurt and vegetable oil. Mix at low speed or whisk gently until combined.
Stir in the lemon zest and vanilla extract, if using.
4. Combine the Dry Ingredients
In a separate bowl, mix:
- semolina
- flour
- baking powder
- salt
This helps distribute the baking powder evenly throughout the batter.
5. Finish the Batter
Gradually add the dry ingredients to the wet mixture.
Fold gently until no dry patches remain. Stop mixing once the batter is uniform. Excessive mixing can reduce the air in the eggs and produce a denser cake.
6. Transfer the Batter to the Dish
Pour the batter into the prepared baking dish.
Spread it into an even layer, making sure the batter reaches the corners of the dish.
7. Bake Until Golden
Bake for approximately 30–35 minutes.
The revani is ready when:
- the top is evenly golden
- the center feels set
- the edges begin to pull slightly away from the dish
- a toothpick inserted into the center comes out clean
Ovens vary, so begin checking the cake near the end of the recommended baking time.
How to Add Syrup to Revani
Remove the baked cake from the oven and let it rest for about 5 minutes.
Slowly pour the cooled syrup over the warm cake. Start around the edges before moving toward the center. Pour in stages rather than adding all the syrup to one spot.
Allow each addition to begin soaking in before pouring more.
Leave the revani undisturbed for at least 1–2 hours. For the cleanest slices and most even texture, wait until the cake has cooled and absorbed the syrup completely.
Should Revani Syrup Be Hot or Cold?
A reliable method is to pour cooled syrup over a warm cake.
The temperature difference encourages absorption while reducing the risk of the cake becoming excessively soft. Pouring very hot syrup over a cake that has just left the oven can make the crumb collapse or become soggy.
Some recipes use warm syrup over a cooled cake. That method can also work, but one component should generally be cooler than the other.
How Do You Know When the Syrup Has Absorbed?
The syrup should no longer pool visibly around the edges or on the surface of the cake.
After resting, the revani should feel moist throughout but remain stable when cut. The base should not be surrounded by liquid, and each portion should hold together when lifted from the dish.
If syrup remains on the bottom immediately after pouring, allow more time before adding the remainder.
Common Revani Mistakes
Overmixing the Batter
Mix the dry and wet ingredients only until combined. Overmixing can produce a dense, tight crumb that does not absorb syrup evenly.
Underbaking the Center
An underbaked center may collapse after the syrup is added. Check the thickest part of the cake before removing it from the oven.
Overbaking the Cake
A severely dry cake will not necessarily improve when soaked. It may absorb the syrup unevenly while retaining hard edges.
Using Thick Syrup
The syrup should remain relatively light and fluid. Cooking it for too long can make it too thick to penetrate the cake properly.
Pouring the Syrup Too Quickly
Adding all the syrup at once can create wet areas and leave other parts of the cake dry. Pour slowly across the entire surface.
Cutting the Cake Too Soon
Revani needs time to absorb its syrup and develop a stable texture. Cutting it immediately can cause the pieces to break apart.
Why Is My Revani Dry?
Revani may become dry when:
- it is baked for too long
- too much flour is used
- the syrup is too thick
- too little syrup is added
- the syrup is not distributed evenly
Check the cake toward the end of the baking time and use the stated baking-dish size. A larger dish creates a thinner cake that may bake more quickly.
Why Is My Revani Soggy?
A soggy result can be caused by:
- an underbaked center
- too much syrup
- pouring very hot syrup over a very hot cake
- adding the syrup too quickly
- cutting the cake before it has rested
The finished dessert should be moist and tender but still easy to portion.
How to Serve Revani
Serve revani at room temperature or slightly chilled.
It can be cut into squares, rectangles or diamond-shaped pieces. Add the garnish shortly before serving so it retains its texture.
Popular garnishes include:
- ground pistachios
- shredded coconut
- walnuts
- almonds
Unsweetened Turkish tea or coffee helps balance the sweetness. You can learn more about the traditional pairing in our guide to Turkish coffee.
How to Store Revani
Cover the baking dish tightly or transfer the pieces to an airtight container.
Because the cake contains yogurt and has been soaked with syrup, refrigerating leftovers is the safest option. For the best texture, let refrigerated pieces stand briefly at room temperature before serving.
Revani can be prepared the day before. The resting time allows the syrup to spread more evenly through the cake.
Can You Freeze Revani?
Revani can be frozen, although its texture may become slightly softer after thawing.
Cut it into individual portions and place parchment paper between the layers. Store the pieces in a freezer-safe airtight container.
Thaw them in the refrigerator, then let them approach room temperature before serving.
Revani and Basbousa
Revani and basbousa are both syrup-soaked semolina cakes, but their typical ingredient ratios and textures differ. Revani is generally lighter and more cake-like, while basbousa is often denser and more semolina-forward.
Read Revani vs Basbousa: What’s the Difference? for a complete comparison.
For more approachable dishes, explore these easy Turkish recipes you can make at home.
Frequently Asked Questions
Can I Make Revani Without Yogurt?
Milk can be used in some versions, but it will change the texture. Yogurt contributes moisture, acidity and a soft crumb, so it remains the preferred choice for this recipe.
Can I Use Coarse Semolina?
You can, but the cake will have a rougher, grainier texture. Fine or medium semolina produces a softer and more evenly soaked result.
Can I Reduce the Sugar?
The sugar in the cake can be reduced slightly. Reducing the syrup substantially will produce a drier result and may prevent the dessert from developing its characteristic texture.
Does Revani Need to Be Refrigerated?
Refrigeration is recommended for longer storage. Keep the cake covered to prevent the surface from drying out.
Can I Make Revani a Day Ahead?
Yes. Revani is suitable for preparing a day ahead because resting gives the syrup time to distribute throughout the cake.