Snack · 65 min · turkish

Revani (Semolina Syrup Cake)

A Turkish snack built around semolina and flour — on the table in 65 minutes. The macros do the talking: 12g protein, 126g carbs, and 23g fat in every 746-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Semolina
• 0.5 cup Flour
• 1 cup Sugar
• 1 cup Plain yogurt
• 3 Eggs
• 0.5 cup Butter
• 2 tsp Baking powder
• 1 tbsp Lemon zest
• 1.5 cups Sugar
• 2 tbsp Lemon juice
• 0.25 cup Pistachios

Steps

1. Beat the eggs with the sugar until pale and thick — this aeration is what keeps revani light despite the dense semolina.
2. Fold in the yogurt, melted butter, and lemon zest, then the semolina, flour, and baking powder. The batter will be thick and grainy.
3. Spread in a buttered 9x13 pan and bake at 350°F for 30 to 35 minutes until deep golden and springy to the touch.
4. While it bakes, simmer the second measure of sugar with 2 cups water and the lemon juice for 8 minutes into a syrup. Cool 5 minutes.
5. Pour the warm syrup slowly over the hot cake — it will hiss and disappear into the crumb. This is the moment that makes revani revani.
6. Cool completely so the syrup distributes evenly, then cut into diamonds and shower with crushed pistachios. Better on day two, if it survives that long.

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