Semolina Cake aka Revani Dessert has become a common dessert almost all around the Balkans, the Middle East and the rest of Europe. Although it does contain a considerable amount of sugar, it doesn’t have any butter, so I can call it a “light” dessert without feeling guilty.
I am one of those lucky people who doesn’t have a sweet tooth, but even I enjoy a piece of Revani occasionally.
Origins of Revani Dessert
I grew up having Revani on special days like when we had guests for dinner or when we were celebrating an event. I always thought Revani was a Turkish dessert. After I started blogging I have stopped bonding recipes with countries. Revani is a proof that this is a good decision. I learned that Revani (also called Basboussa) originates from Egypt and later it was brought in to the Ottoman Empire and now is a staple in Turkish kitchens.
Ingredients of Revani Dessert
Although Revani is an easy-to-prepare dessert; there is one point to pay attention to; the semolina should be fine. The finer the semolina the better, read the labels and try to pick the semolina that has the tiniest particles.
Flour: all-purpose flour works fine with this recipe.
Baking Powder: 10 grams will be enough to have your cake rise.
Yogurt: A plain yogurt is required. Whole milk or skimmed, both can be used. Yogurt can be substituted with sour cream or vegan yogurt.
Oil: Use a light olive oil or sunflower oil or any similar oil with no dominant fragrance.
Lemon zest: Make sure to use just the zest of the lemon, do not grate the white part at all, as it will give a bitter taste. You can substitute the lemon zest with orange zest.
How do you make simple syrup from scratch?
Below are the steps for making a basic simple syrup. You can use this method for making cakes moist, use it for cocktails and soak cakes or cookies to turn them into desserts. For the sugar/water ratio, you should check the relevant recipe.
- Add the sugar and water to a saucepan over medium heat.
- Stir until sugar is dissolved, no more.
- Start keeping time once the water comes to a boil and reduce the heat to simmer.
- Set aside to let cool
- Simple syrup will keep, refrigerated, for about one month.
For turning cookies or cakes into desserts the general rule is to have either one of them cold and the other warm so the syrup can be soaked up easily. I generally go for starting with the syrup and having the cake or cookie warm.
How to make Turkish Revani Dessert?
Revani is one of the easiest desserts you can find. You do not even need a mixer, a whisk and if you don’t have it a fork will work.
- In your mixing bowl break the eggs and the sugar and mix.
- Then add the yogurt and mix again.
- Then add the liquid oil and mix again.
- Finally add the flour, semolina, the baking powder and zest of your choice.
- Mix until you obtain a smooth, cake-like texture.
- Bake in a pre-heated oven at 190° Celsius (175° F) for about 30 minutes.
Pouring the syrup on the cake
When making Revani start with preparing the syrup. Using the simple syrup making steps above, make a syrup with half a liter (1 US pint) of water and 350 grams (12 oz) of granulated sugar. Also drop in half a lemon once the water comes to boil. This is not a typing error. Cut a lemon into half and drop it into the syrup. Start keeping time when the water comes to boil and after 5 minutes remove from heat and take out the lemon.
When the semolina cake is ready and out to the oven, cut it to service-size pieces. Wait for another minute, then pour the syrup all around the cake. The syrup might look a lot, but no worries, the cake will absorb all the syrup very quickly. It is actually fun to watch.
You can garnish Revani with ground pistachio and coconut flakes or perhaps serve it with a scoop of vanilla ice cream.
You can serve Revani warm or keep it the fridge and serve it chilled; whichever you prefer.
If you have enjoyed this Revani recipe and you like cake desserts, try my Turkish Style Tres Leches Recipe too.
Semolina Cake / Revani Dessert
Ingredients
Cake
- 3 eggs room temperature
- 200 grams sugar
- 200 grams plain yogurt
- 75 millilitres olive oil light
- 100 grams flour
- 150 grams semolina fine
- 10 grams baking powder
- 1 lemon’s zest
Syrup
- 500 millilitres water
- 350 grams sugar
- ½ lemon
Garnish
- 1 teaspoon coconut flakes
- 1 teaspoon ground pistachio
Instructions
Syrup
- Add the sugar and water into a saucepan. Place on the stove and bring to boil. Mix until the sugar dissolves.
- Once the water boils cut a lemon into half and add, not it's juice. Continue to simmer for about 5 more minutes. Then take out the lemon and set aside.
Cake
- Preheat the oven to 190° Celsius (375° F). Lightly butter a baking dish including the sides.
- In your mixing bowl break the eggs and use a whisker or a mixer to mix well with sugar.
- Then add the yogurt and mix again.
- Then add the liquid oil and mix again. For oil you can use a light olive oil, sunflower oil, corn oil or similar.
- Then add the flour, semolina, the baking powder and a lemon’s grated zest.
- Mix until you obtain a smooth, cake-like texture.
- Pour the mixture into the baking dish. Flatten with the back of a spoon or another tool. Tap on the counter if necessary to even and get out any air bubles. Put into the middle rack of the oven.
- Cook as if you are cooking a cake. Check the cake’s readiness by sticking in a thin knife or a tooth pick, if it comes out clean, it is a sign that the cake is ready. Take out of the oven.
- Cut the cake to serving size squares. Wait for a minute. Pour all the syrup all around the cake evenly. Wait until the syrup is quickly soaked up by the cake.
- Garnish with ground pistacho and/or coconut flakes.
- Serve warm or cold. Keep in fridge later.
Notes
Interested in more recipes? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please view my disclaimer page for more information.