Revani (Semolina Cake in Syrup)
ریوانی (شیرے میں ڈوبا سوجی کا کیک)
Revani is one of the easiest Turkish desserts to make at home. Semolina (suji), the same grain behind our suji halwa, is whisked with eggs, sugar, yogurt and lemon zest into a light batter and baked into a golden sponge. While it's still hot, cool lemon is poured over, and the cake drinks it all in, turning soft, moist and fragrant. Cut into diamonds, it's perfect with tea, at Eid, or for guests.
- ⏱ Total: 55 min
- Prep: 20 min
- Cook: 35 min
- Easy
- Serves 16
Method
Tap a step when it is done.
Make the syrup first: boil the sugar and water in a for 8 minutes, add the lemon juice and leave to cool completely.
Heat the oven to 180°C and grease a 23 × 33 cm baking tin. Whisk the eggs and sugar in a bowl for 4–5 minutes until pale and thick.
Whisk in the yogurt, oil and lemon zest. Fold in the semolina, flour and baking powder until just combined.
Pour into the tin and bake for 30–35 minutes, until golden and a skewer comes out clean.
As soon as it comes out, cut it into squares or diamonds and pour the cool syrup evenly over the hot cake. Let it soak for at least 2 hours. Decorate with pistachios or coconut.
Kitchen notes
Cool syrup on hot cake, or hot syrup on cool cake; never both hot, or the cake turns mushy.
Fine semolina gives a softer cake. Coarse suji works but feels grainier.
Revani keeps for 3–4 days, covered, at room temperature or in the fridge.
An easy Ottoman sweet
Revani has been made in Turkey since Ottoman times and is popular across the old empire, from Greece to the Middle East. Of all the syrup-soaked desserts, it’s the easiest for a home cook: no pastry to roll and no frying, just a batter, a tin and an oven.
Why semolina?
Semolina gives the sponge a slightly grainy, open texture that soaks up syrup beautifully without falling apart. Mixed with flour, eggs and yogurt, it bakes into a light, golden cake. Pakistani kitchens always have suji, so there’s nothing special to buy.
The syrup rule
Like baklava, revani follows the golden rule of syrup desserts: one part hot, one part cool. Make the syrup first so it has time to cool, then pour it over the cake straight from the oven. The hot sponge absorbs the syrup evenly and stays tender.
Serving
Serve at room temperature or slightly chilled, with Turkish tea or a cup of Turkish coffee. A spoon of cream on the side makes it extra special.
Questions people ask
Can I make it without an oven?
Yes. Bake it in a heavy pot with a lid, set on a tawa over low heat, for 40–45 minutes, like a pot cake.
Can I use orange instead of lemon?
Yes. Orange zest and a little orange juice in the syrup make a lovely variation.
Is it very sweet?
It's syrup-soaked, so yes, but lighter than baklava. Use 1½ cups of sugar in the syrup for a less sweet version.
Nutrition (estimate, per serving)
- Calories
- 270
- Protein
- 4 g
- Fat
- 9 g
- Carbs
- 44 g
