Moist Turkish Revani Cake Soaked in Citrus Syrup

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Revani is the semolina cake soaked in lemon syrup, the Turkish cousin of the Greek version. I pour the warm syrup over the cool cake so it sinks in without falling apart.

This recipe is straightforward, and using the syrup adds a wonderful sweetness and tang that complements the cake’s texture. It’s a popular choice in Turkish cuisine and sure to impress your guests.

Traditional Turkish Revani Cake Recipe

This Revani cake is light and fluffy, soaked in a zesty citrus syrup that keeps it moist and flavorful. The cake takes about 1 hour to prepare and bake, and serves approximately 10 slices, making it great for sharing.

Ingredients

1 cup semolina
1 cup all-purpose flour
1 cup granulated sugar
1 cup yogurt
4 large eggs
1/2 cup vegetable oil
1 tablespoon baking powder
1 teaspoon vanilla extract
Zest of 1 lemon
Zest of 1 orange
For the citrus syrup:
2 cups water
1 cup granulated sugar
Juice of 1 lemon
Juice of 1 orange

Instructions

Prepare the Syrup: In a saucepan, combine water and sugar. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat, add lemon and orange juice, and let cool.
Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
Mix the Batter: In a large bowl, whisk the eggs and sugar until pale and fluffy. Add yogurt, vegetable oil, and vanilla extract, mixing well. Gradually add semolina, flour, baking powder, and lemon and orange zests, mixing until just combined.

Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until golden brown and a toothpick inserted comes out clean.
Soak the Cake: Once baked, remove the cake from the oven and immediately pour the cooled citrus syrup over the hot cake. Allow the cake to absorb the syrup as it cools.
Serve: After the cake has cooled completely, cut into squares and serve. Enjoy your moist Turkish Revani cake!