This Turkish semolina cake has a soft, slightly grainy crumb and a bright lemon syrup that slowly soaks into the warm cake. Let it cool completely before cutting it into diamond shapes.
Revani is made with semolina and syrup, but the exact proportions and additional flavorings vary from recipe to recipe. In this version, yogurt and eggs make a soft cake, while fine semolina grains give it its characteristic, slightly grainy bite. Flour brings the batter together without losing the semolina texture. The lemon in the syrup adds freshness alongside the sweet, rich flavor; a little pistachio on top adds color and a modest crunch.
Fine semolina is best; it’s also sold as fine semolina. Coarser semolina gives a more pronounced grain and can result in a different texture. Use full-fat, plain yogurt so the batter doesn’t become too thin. If you don’t have neutral oil, mild olive oil will work, but its flavor will come through a little more. The pistachio is optional; without the topping, the cake itself remains the star.
The syrup is boiled first and then cooled completely. Poured over a warm cake, the cold syrup can gradually soak into the crumb without making the top mushy straight away. Pour it slowly and evenly over the surface, then give the cake time to absorb it. A baking pan about 23 centimeters across makes a cake tall enough to stay moist while still baking evenly. The top should be golden, and a skewer should come out without wet batter on it.
Cut the cake only once it has cooled completely; that way the diamond shapes stay neat and the syrup is evenly distributed. For clean slices, wipe the knife between cuts. Serve the revani at room temperature, for example after a meal with strong coffee or tea. Store leftovers covered in the refrigerator and let them come to room temperature briefly before serving, so the crumb feels softer again. The cake is moist enough on its own, without any extra sauce or cream.
For the syrup, put the 300 g sugar and the water in a saucepan. Bring to a boil and stir until the sugar has dissolved. Simmer gently for 8 minutes. Stir in the lemon juice and half of the lemon zest, then let the syrup cool completely.
Preheat the oven to 180 °C (top and bottom heat). Grease a round baking pan about 23 cm across.
Beat the eggs with the 150 g sugar in a large bowl for 2–3 minutes, until the mixture is light and foamy. Beat in the yogurt and oil.
Mix the semolina, flour and baking powder in a second bowl. Fold this into the wet mixture until no dry patches remain. Spoon the batter into the baking pan and smooth the top.
Bake the cake for 30–35 minutes, until golden and a skewer inserted in the center comes out without wet batter on it.
Remove the cake from the oven and slowly pour the cold syrup evenly over the hot cake. Let it cool completely in the pan so the syrup can soak in.
Cut the cooled cake into diamonds or squares. Just before serving, sprinkle with the pistachios and the remaining lemon zest, if using.
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