Description
This Turkish Revani Cake is a moist and tender semolina cake soaked in a fragrant citrus syrup, combining zesty lemon and orange flavors with a subtle hint of rose water. Perfect for a delightful dessert or afternoon tea, this traditional recipe balances texture and sweetness beautifully.
Ingredients
Scale
Cake
- 1 cup (160g) fine semolina
- ¾ cup (150g) granulated sugar
- 1 cup (240ml) plain yogurt
- 3 large eggs
- ½ cup (120ml) vegetable oil
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- Zest of 1 lemon
- Zest of 1 orange
- 1 tsp vanilla extract
Syrup
- 1 cup (200g) sugar
- 1 cup (240ml) water
- Juice of 1 lemon
- Juice of 1 orange
- 1 tbsp rose water (optional)
Instructions
- Prepare the wet ingredients: In a large mixing bowl, whisk together the plain yogurt, granulated sugar, and eggs until smooth and well combined.
- Add flavors and oil: Incorporate the vegetable oil, lemon zest, orange zest, and vanilla extract into the wet mixture, whisking thoroughly until blended.
- Mix dry ingredients: In a separate bowl, combine the fine semolina, baking powder, baking soda, and salt, ensuring even distribution of leavening agents.
- Combine wet and dry: Gradually fold the dry semolina mixture into the wet ingredients gently, taking care not to overmix to maintain a tender crumb.
- Rest the batter: Allow the batter to rest for about 10 minutes. This resting period lets the semolina absorb the moisture, enhancing the cake’s texture.
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and lightly grease or line your baking pan to prevent sticking.
- Bake the cake: Pour the rested batter into the prepared pan, smoothing the top, and bake for 35 to 40 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Make the syrup: While the cake bakes, combine sugar and water in a saucepan and bring to a boil. Then reduce heat and simmer for 5 minutes to make the syrup.
- Add citrus and rose water: Stir in the lemon juice, orange juice, and optional rose water into the syrup, mixing well and removing from heat.
- Soak the cake: Once the cake is fully baked, immediately pour the hot citrus syrup evenly over the warm cake in the pan, allowing it to absorb the flavors.
- Cool and serve: Let the cake cool completely in the pan. Once cooled, slice into squares or wedges and serve, enjoying the moist and citrus-infused delight.
Notes
- Resting the batter is important for allowing the semolina to hydrate and results in a moister cake.
- Using rose water in the syrup adds a traditional floral aroma but can be omitted if unavailable or not preferred.
- Ensure the syrup is hot when pouring over the warm cake to maximize absorption.
- Use fine semolina for a smoother texture; coarse semolina will yield a more grainy cake.
- The cake pairs wonderfully with a cup of tea or coffee, making it ideal for afternoon gatherings.
