Turkish Semolina Cake (Revani)

A classic syrup-soaked semolina cake finished with walnuts and coconut.

Ingredients

For the cake

• 3 eggs
• 170 g sugar
• 200 g yogurt
• 100 g flour
• 250 g semolina
• 200 ml oil
• zest of a lemon
• 10 g baking powder
• 10 g baking vanilla powder
• Chopped walnuts, for topping
• Coconut flakes, for topping

For the syrup

• 700 g sugar
• 1000 ml water
• 1 tablespoon lemon juice

Jasmine’s tips

• Bring the eggs and other refrigerated ingredients to room temperature.
• The cake is ready when a toothpick inserted in the center comes out clean.
• The cake should be hot and the syrup cool when they are combined.

Method

1. For the syrup, combine the sugar and water in a saucepan and bring to a boil.
2. Add the lemon juice and simmer over medium heat for 15 minutes. Remove from the heat and let the syrup cool.
3. For the cake, whisk the eggs and sugar together for 3–4 minutes, until light and fluffy.
4. Add the yogurt and oil and continue whisking.
5. Add the flour, semolina, vanilla powder, baking powder, and lemon zest. Whisk until combined.
6. Oil the baking tray and pour in the batter. Bake for 35–40 minutes at 180°C or 360°F, as recorded in Jasmine’s original recipe.
7. Remove the hot cake from the oven and pour the cooled syrup over it.
8. Let the cake absorb the syrup for 15–20 minutes, then finish with chopped walnuts and coconut flakes.

Step-by-step photos

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Recipe details are preserved from Jasmine’s original site and are being reviewed before the public relaunch.