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Loading...Revani is one of Turkey's most beloved everyday desserts: a tender semolina sponge that drinks up a citrus-scented sugar syrup until every bite is glossy and fragrant. The bright fresh-orange version here balances the nutty semolina with sharp citrus peel and juice, giving a cake that is at once light, juicy, and deeply comforting. Best served cool in small squares alongside strong black tea or a spoonful of kaymak.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 395 kcalCalories
- 14 gFat
- 3 gSaturated Fat
- 62 gCarbs
- 1 gFiber
- 42 gSugar
- 7 gProtein
- 95 mgSodium
- 180 mgPotassium
- 95 mgCalcium
- 1.5 mgIron
- 12 mgVitamin C
- 65 mcgVitamin A
Ingredients
For the orange semolina cake
- 1 cup fine semolina
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 cup plain whole-milk yogurt
- 1/2 cup neutral oil, such as sunflower
- Finely grated zest of 2 large oranges
- 1 teaspoon baking powder
For the orange syrup
- 2 cups granulated sugar
- 1 1/2 cups water
- 1/2 cup fresh orange juice
- 1 tablespoon lemon juice
- 2 wide strips of orange peel
- 1 tablespoon honey
Directions
- Make the syrup first: combine the sugar, water, orange juice, lemon juice, orange peel strips, and honey in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer for 8 to 10 minutes until slightly thickened. Remove the peel, pour into a heatproof bowl, and chill completely in the refrigerator.
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter and dust lightly with semolina, tapping out the excess.
- In a large bowl, beat the eggs and sugar with an electric mixer on high speed for about 5 minutes, until the mixture is pale, thick, and nearly tripled in volume.
- With the mixer running on low, stream in the oil, then beat in the yogurt and orange zest until smooth.
- Sift together the semolina, flour, and baking powder. Fold the dry mixture into the wet batter gently with a spatula until just combined and no streaks of flour remain.
- Pour the batter into the prepared pan and smooth the top. Bake on the middle rack for 32 to 38 minutes, until the cake is deeply golden and a tester inserted in the center comes out clean.
- As soon as the cake comes out of the oven, prick it all over with a skewer and immediately pour the cold orange syrup slowly and evenly over the hot surface, letting it soak in gradually. Reserve about 1/4 cup of syrup to drizzle on individual pieces.
- Let the cake cool completely in the pan, at least 1 hour, so the syrup is fully absorbed. Cut into small squares, scatter with finely chopped pistachios and a pinch of extra orange zest, and serve chilled or at room temperature with strong black tea or Turkish coffee.
Cook’s Notes
- Always pour cold syrup over a hot cake (or hot syrup over a cold cake) so the layers absorb the liquid without turning mushy or soggy.
- Use fine semolina made from durum wheat, not coarse polenta or cornmeal, for the proper tender crumb.
- Whole-milk yogurt adds richness and keeps the crumb soft; do not substitute with nonfat or Greek-style strained yogurt.
- Revani tastes even better the next day once the syrup has fully set, making it an ideal make-ahead dessert for gatherings.
- For a more aromatic result, stir 1 teaspoon of orange blossom water into the chilled syrup just before pouring it over the cake.
