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Revani

By Groceree

Also known as Turkish Semolina Cake

A light sponge made with semolina, eggs and yoghurt, soaked while hot in a cold lemon syrup until moist and tender, and scattered with chopped pistachios. Eaten across Turkey and Greece.

Last updated

Squares of golden semolina cake soaked in syrup, topped with chopped pistachios
Servings
12 servings
Prep
20 min
Cook
35 min
Total
2 h 55 min

Ingredients

Cake

  • eggs4
  • caster sugar150 g
  • plain yoghurt200 g
  • vegetable oil80 ml
  • semolina200 g
  • plain flour100 g
  • baking powder2 tsp
  • lemons1

Syrup

  • caster sugar400 g
  • water500 ml

To serve

  • pistachios30 g

Instructions

Syrup

  1. 01

    Finely grate the zest of the and set it aside, then boil the and for 10 minutes, squeeze in the juice of half the and cool completely.

Cake

  1. 02

    Heat the oven to 180°C and grease a 30 x 23 cm tin.

  2. 03

    Whisk the and until pale and thick, then whisk in the zest, and .

  3. 04

    Fold in the , and .

  4. 05

    Pour into the tin and bake for 30 to 35 minutes until golden.

  5. 06

    Cut into squares while hot and pour over the cold slowly, letting it soak in.

  6. 07

    Leave for at least 2 hours. Finely chop the and sprinkle them over before serving.

Notes

  • Cold syrup on the hot cake is what keeps it light, not soggy.
  • It seems like a lot of syrup; the semolina absorbs it all.
  • Greek ravani is almost identical, often flavoured with orange instead of lemon.

Nutrition per serving

Calories
380 kcal
Protein
6 g
Carbs
66 g
Fat
10 g

Estimated from the ingredients.

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