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Revani Recipe - Zesty Turkish Semolina Cake

Revani is a Turkish semolina cake, drenched in syrup & filled with zesty flavour. This is a revani recipe with yoghurt which makes for a softer, lighter sponge.
Course Dessert
Cuisine Turkish
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 16
Calories 330kcal
Author Turkey's For Life


For The Revani Cake Mix

  • 8 eggs separated
  • 450 g strained yoghurt süzme yoğurt at room temperature
  • 115 g plain flour
  • 140 g fine semolina flour
  • 115 g sugar
  • 3 tsp baking powder
  • 1 lemon zest of
  • 1 pinch salt for your egg whites

For The Revani Syrup

  • 675 g sugar
  • 600 mls water
  • 4 tbsp lemon juice


For The Syrup

  • Add your sugar and water to a saucepan.
  • Bring to the boil and then simmer for 15 minutes.
  • Remove from the heat, stir in your lemon juice and leave to cool.

For The Revani Cake

  • Preheat your oven to 180 degrees celsius and lightly grease your baking dish.
  • Beat your egg yolks, lemon zest and sugar until a foam is formed on top.
  • Now fold in your semolina flour, plain flour and baking powder.
  • Once they are absorbed into your mixture, add your yoghurt and fold it in until it, too, is mixed in.
  • Now add a pinch of salt to your egg whites and beat them until you get soft white peaks.
  • Fold the whites into your mixture and then pour it into your greased baking dish.
  • Place your dish into the centre of the oven and bake for 40 minutes or until golden brown.
  • Once cooked, remove from the oven and slice into small squares or diamond shapes whilst still in the baking dish.
  • When your syrup has cooled, pour it over the revani cake and allow it to absorb.
  • Top your revani with pistachios or desiccated coconut and serve.


  • This revani recipe is perfect if you are hosting a dinner party or if you have a large family.
  • The cake will keep for a few days but feel free to halve the measurements in the recipe if you want to make a smaller one.
  • If you prefer, you can substitute the lemon for oranges.
  • Enjoy your revani on its own or serve with ice cream and/or summer fruits.
  • For reference, we use a circular baking dish for our revani. It is 27 cms in diameter and 5 cms deep.
  • If you cut your revani cake into 16 small pieces, there will be approximately 330 calories per slice.