Revani (Semolina Syrup Cake)
A Turkish snack built around semolina and flour — on the table in 65 minutes.
✓ USDA-verified nutrition data
746 calories
12g protein
126g carbs
23g fat
1g fiber
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
- Beat the eggs with the sugar until pale and thick — this aeration is what keeps revani light despite the dense semolina.
- Fold in the yogurt, melted butter, and lemon zest, then the semolina, flour, and baking powder. The batter will be thick and grainy.
- Spread in a buttered 9x13 pan and bake at 350°F for 30 to 35 minutes until deep golden and springy to the touch.
- 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.
- 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.
- 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.