🍰 Turkish Revani
Turkish revani is a semolina sponge cake made with yogurt, baked until golden and then soaked in lemon-scented sugar syrup. It is often finished with a generous sprinkle of desiccated coconut, which sticks to the syrupy surface. The texture is moist and soft with a slight grain, and it is served in squares with Turkish tea.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 3 eggs
- 200 g fine semolina
- 100 g plain flour
- 150 g sugar
- 250 g yogurt
- 80 ml oil
- 2 tsp baking powder
- 30 g desiccated coconut
- For the syrup: 300 g sugar, 350 ml water, juice of 1 lemon
Method
- Boil sugar and water for 8 minutes, add lemon juice and leave to cool.
- Heat the oven to 180 °C and oil a baking tin.
- Whisk the eggs with the sugar, then mix in semolina, flour and baking powder; stir in yogurt and oil.
- Spread in the tin and bake 30–35 minutes until golden.
- Pour the cool syrup over the hot cake, sprinkle with coconut and let it soak before slicing.
How to make it lighter
- Keep pieces small, around 60–80 g.
- Reduce the syrup sugar by a third, or use less syrup overall.
- Skip the coconut topping to save some fat.
History
Revani is a long-standing dessert of Turkish home baking and pastry shops, related to the syrup-soaked semolina cakes found across the former Ottoman world. The coconut topping is a popular modern Turkish touch.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →