Semolina Cake / Revani Dessert

5 from 2 votes

A very common semolina cake dessert, made the Turkish style with a lemony syrup.

Course Dessert

Cuisine Turkish

Prep Time 10

Cook Time 30

Total Time 40

Servings 12 slices

Calories 300kcal

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.

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.

Start with making the syrup, as it will have time to cool before the cake is baked.

You can substitute the half lemon for the syrup and the lemon zest for the cake with half a small orange and an orange zest.

Use a light liquid oil of your choice.

Try to find a fine semolina for better results.