Revani

Revani is tender, bright, and deeply comforting: a light semolina sponge drenched in fragrant lemon syrup until moist but not heavy. This small-batch version keeps the classic balance of buttery crumb, citrus perfume, and glossy sweetness in a size perfect for two.

Nutrition · per serving

497kcal

8.5gProtein

79.8gCarbs

15.7gFat

1.5gFiber

2 servings

Ingredients

15 items

Lemon syrup

granulated sugar120 g

water140 ml

lemon juice20 ml

lemon zest1 tsp

Cake batter

large egg1

granulated sugar60 g

plain flour35 g

fine semolina70 g

baking powder4 g

plain yogurt60 g

unsalted butter, melted and cooled30 g

lemon zest1 tsp

fine salt1 pinch

For the tin

unsalted butter5 g

To finish

desiccated coconut8 g

Tips

•If you prefer a more traditional finish, garnish with a few crushed pistachios instead of coconut, but this will change the allergen profile.
•Do not pour cold syrup onto a cold cake; one of them should be warm for proper absorption. In this version, both are warm, which works well for a quick small-batch revani.
•A metal tin gives the most even browning and fastest bake time for this 2-serving version.

Steps

1
Preheat the oven to 180°C conventional / 160°C fan. Lightly grease a small baking tin or loaf tin (about 12 x 18 cm or similar) with the butter. This small tin size is important so the cake stays thick enough to absorb syrup without drying out.
5 g unsalted butter
2
Make the syrup first so it has time to cool slightly: combine the sugar and water in a small saucepan over medium heat. Stir just until the sugar dissolves, then stop stirring and simmer for 3 minutes. Remove from the heat and add the lemon juice and lemon zest. Set aside; warm cake absorbs warm syrup best, but the syrup should not be boiling hot.
120 g granulated sugar140 ml water20 ml lemon juice1 tsp lemon zest
3
In a mixing bowl, whisk the egg and sugar for 2 to 3 minutes until paler and slightly thickened. This helps give the small cake a lighter crumb despite the semolina.
1 large egg60 g granulated sugar
4
Whisk in the yogurt, melted butter, lemon zest, and salt until smooth.
60 g plain yogurt30 g unsalted butter, melted and cooled1 tsp lemon zest1 pinch fine salt
5
Add the flour, semolina, and baking powder. Fold gently just until no dry patches remain; do not overmix or the cake can become dense. Let the batter stand for 5 minutes so the semolina can begin to hydrate.
35 g plain flour70 g fine semolina4 g baking powder
6
Pour the batter into the prepared tin and level the top. Bake for 20 to 22 minutes, until golden and a skewer inserted in the center comes out clean. The surface should feel springy when lightly pressed.
7
Remove the cake from the oven. While it is still hot, cut it into 2 serving pieces in the tin, then slowly spoon the warm lemon syrup over the entire surface in 3 to 4 additions, allowing each addition to soak in before adding more. You may not need every last spoonful if the cake is fully saturated.
120 g granulated sugar140 ml water20 ml lemon juice1 tsp lemon zest
8
Rest the revani for 10 minutes so the syrup distributes evenly through the crumb. Sprinkle with desiccated coconut, then serve slightly warm or at room temperature.
8 g desiccated coconut

Origin & History

Revani is a classic syrup-soaked semolina cake found across the former Ottoman world, with beloved versions in Türkiye, the Balkans, and the Eastern Mediterranean. In Turkish homes and bakeries, it is often flavored with lemon and served as an everyday dessert as well as for guests and celebrations.

turkish dessert semolina lemon vegetarian baked syrup-soaked

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Revani

Steps

Preheat the oven to 180°C conventional / 160°C fan. Lightly grease a small baking tin or loaf tin (about 12 x 18 cm or similar) with the butter. This small tin size is important so the cake stays thick enough to absorb syrup without drying out.

5 g unsalted butter

Make the syrup first so it has time to cool slightly: combine the sugar and water in a small saucepan over medium heat. Stir just until the sugar dissolves, then stop stirring and simmer for 3 minutes. Remove from the heat and add the lemon juice and lemon zest. Set aside; warm cake absorbs warm syrup best, but the syrup should not be boiling hot.

120 g granulated sugar140 ml water20 ml lemon juice1 tsp lemon zest

In a mixing bowl, whisk the egg and sugar for 2 to 3 minutes until paler and slightly thickened. This helps give the small cake a lighter crumb despite the semolina.

1 large egg60 g granulated sugar

Whisk in the yogurt, melted butter, lemon zest, and salt until smooth.

60 g plain yogurt30 g unsalted butter, melted and cooled1 tsp lemon zest1 pinch fine salt

Add the flour, semolina, and baking powder. Fold gently just until no dry patches remain; do not overmix or the cake can become dense. Let the batter stand for 5 minutes so the semolina can begin to hydrate.

35 g plain flour70 g fine semolina4 g baking powder

Pour the batter into the prepared tin and level the top. Bake for 20 to 22 minutes, until golden and a skewer inserted in the center comes out clean. The surface should feel springy when lightly pressed.

Remove the cake from the oven. While it is still hot, cut it into 2 serving pieces in the tin, then slowly spoon the warm lemon syrup over the entire surface in 3 to 4 additions, allowing each addition to soak in before adding more. You may not need every last spoonful if the cake is fully saturated.

120 g granulated sugar140 ml water20 ml lemon juice1 tsp lemon zest

Rest the revani for 10 minutes so the syrup distributes evenly through the crumb. Sprinkle with desiccated coconut, then serve slightly warm or at room temperature.

8 g desiccated coconut

Origin & History