Turkish Revani with Semolina and Lemon
A Turkish semolina and yogurt cake soaked in lemon syrup. Makes 12 servings; timings are approximate: 20 minutes prep, 45 minutes cooking, and about 70 minutes resting.
Revani combines a fine-grained semolina crumb with citrus syrup poured over the hot cake. This version uses plain yogurt and lemon. To help the syrup soak in evenly, add it gradually and let the cake rest before cutting and serving.
Ingredient allergens
Allergen listDepends on the product
-
Cereals containing gluten
Baking powder
Ingredients without verified allergen data 13
Ingredients without verified allergen data: Wheat semolina, Wheat flour, Sugar for the dough, Eggs, Plain unsweetened yogurt, Mild olive oil for the batter, Vanilla extract, Lemon zest, Lemon juice for the batter, Mild olive oil for the pan, Sugar for the syrup, Water, Lemon juice for the syrup.
Method
- 01
Make the syrup
Put the sugar for the syrup and the water in a saucepan. Bring to a boil and simmer gently for about 10 minutes. Add the lemon juice for the syrup, cook for 3 more minutes, then let it cool to room temperature.
Ready to continue when: The syrup is clear and slightly thickened, with no color, and has cooled to room temperature.
15 min - 02
Mix the batter
Preheat the oven to 180 °C and grease the pan with the mild olive oil for the pan. Beat the eggs with the sugar for the batter until pale and foamy. Mix in the mild olive oil for the batter and the plain unsweetened yogurt. Add the vanilla essence, lemon zest, and lemon juice for the batter. Separately combine the wheat semolina, wheat flour, and baking powder; fold them in just until the batter is smooth, without overmixing.
Temperature: 180 °C / 356 °FReady to continue when: The batter is thick and smooth, with no visible flour lumps, and the pan is greased.
15 min - 03
Bake the cake
Pour the batter into the greased pan and smooth the surface. Bake at 180 °C for about 25–30 minutes. Check the center with a skewer; if it comes out with wet batter, bake for a few more minutes and check again.
Temperature: 180 °C / 356 °FReady to continue when: The top is golden, the center does not wobble like liquid, and the skewer comes out without wet batter.
30 min - 04
Soak with the syrup
Remove the cake from the oven and slowly pour the cooled syrup over the hot surface in several additions. Wait for each addition to absorb before adding more, distributing the syrup across the whole surface.
Ready to continue when: The syrup is spread over the whole surface and is no longer pooled in one spot.
5 min - 05
Rest and cut
Let the revani rest for about 70 minutes, until it has cooled and absorbed the syrup. Cut it into 12 servings once it is no longer hot.
Ready to continue when: The cake is cool and moist throughout, and can be cut into servings without syrup pooling around it.
70 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- LA BIOTECNOLOGÍA PARA LA SEGURIDAD ALIMENTARIA, ECONÓMICA Y LA GEOPOLÍTICA doi.org/10.37885/221211159
- Por qué el Sáhara Occidental es una pieza clave para la seguridad alimentaria mundial doi.org/10.64628/aao.swhdr6qsf
- SEGURIDAD ALIMENTARIA INFORME DE AESAN - IDELABINGENIERIA idelabingenieria.com/seguridad-alimentaria-informe-de-aesan-sobre-el-tratamiento-termico-de-…
- Patty's Cake pattyscake-pbb.blogspot.com/2015/02/revani-una-pasion-turca.html
- - YouTube www.youtube.com/watch?v=p1Xwmv9qLT0
- Receta de bollo turco, revani okdiario.com/recetas/receta-bollo-turco-revani-6626513
- Revani: el dulce turco de sémola y almíbar - Recetas deliciosas www.gzrecipes.com/es/cuochinprogress/revani-el-dulce-turco-de-semola-y-almibar/
- Revani: el pastel turco empapado en almíbar de limón | Sekai Gohan sekaigohan.com/es/recipes/middle-east/turkey/revani
- Revani - Recetas deliciosas www.gzrecipes.com/es/cucinaprediletta/revani/
State: Published after documentary validation; no “Tested” label is shown.