- Recipes By Region
- Middle Eastern Food
- Turkish Food
- Turkish Desserts
By
Elizabeth Taviloglu
:max_bytes(150000):strip_icc()/Elizabeth-Wilson-Taviloglu-b2daf827067b43e79688556422b71bb7.jpg "Learn How to Make the Mediterranean Dessert Revani (1)")
Elizabeth Taviloglu
Food writer Elizabeth Taviloğlu learned Turkish cooking hands-on in Turkey where she has lived and traveled for more than 24 years.
Learn about The Spruce Eats'Editorial Process
Updated on 03/30/22
(146)
Write a Review
Trending Videos
:max_bytes(150000):strip_icc()/Fotolia_40800842_L-56a993dc5f9b58b7d0fceee0.jpg "Learn How to Make the Mediterranean Dessert Revani (2)")
Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Servings: 12to 15 servings
146 ratings
Write a Review
Add a comment
Revani is a classic dessert that has been present in Turkish cuisine since the Ottoman period. It is said to have been given its name when the Ottomans conquered the city of Yerevan in what is today Armenia. ThePersianname for the cake,revani, is also used by theGreek culture. This dessert has been adapted by many Mediterranean and Middle Eastern cultures. It is called basbousa in Arabic and shamali in Armenian.
In Turkish cuisine, revani is one of the most common desserts and is served both at home and in restaurants. It is a simple dessert made with a single layer of soft, yellowsemolina sponge cake steeped in lots of light syrup.
Different versions of revani exist throughout the eastern Mediterranean and the Middle East, including Greece, Egypt, Israel, Jordan, and Arab cuisine, to name a few.
Try this easy recipe and experiment with different flavorings to make authentic Turkish-style revani at home. While good all by itself, topping it with whipped cream or a scoop of ice cream adds an extra deliciousness.
Ingredients
For the Syrup:
3 cups sugar
3 cups water
1/2 lemon, juiced
For the Cake:
3 large eggs
1/2 cup sugar
3/4 cup vegetable oil
1 lemon, zested
1 teaspoon vanilla
1 cup plain yogurt
3 tablespoons all-purpose flour
1 cup semolina
1/4 cup finely ground hazelnuts
1/2 teaspoon baking soda
2 teaspoons baking powder
Coconut flakes, for garnish
Ground nuts, for garnish
Steps to Make It
Gather the ingredients.
Preheat the oven to 350 F / 175 C. Grease a 9 x 13-inch baking pan.
Before you start making the cake, prepare the syrup to give it time to cool down. Begin by mixing the sugar and water in a medium saucepan. Turn the heat on high and bring the mixture to a boil while continuously stirring it.
Once it boils, reduce the heat to low and let the syrup boil gently for about 10 minutes with the cover off. Add the lemon juice toward the end. Turn off the heat and let the syrup cool down while you make the rest of the recipe.
In a large mixing bowl, whisk together the eggs and sugar. Whisk the mixture briskly for several minutes until the sugar dissolves. The more you whisk, the better your revani will turn out.
Add the oil, lemon zest, vanilla, and yogurt and whisk for several minutes more.
Add the dry ingredients—flour, semolina, hazelnuts, baking soda, and baking powder—and mix together well until you have a smooth batter.
Pour the batter into the greased baking pan. Bake until the top is nicely browned, and a toothpick inserted in the center comes out clean, about 30 to 40 minutes. Once you remove the pan from the oven, let it rest for about 5 minutes.
Cut the cake into portion-sized squares or rectangles while still in the pan.
Using a large spoon, slowly drizzle all of the cooled syrup over the cake and let it soak in. Cover the cake with foil and refrigerate it for several hours.
Before serving, garnish each square of cake with a pinch of coconut and ground nuts.
Tip
- Putting the revani in the refrigerator for a few hours or even overnight before serving gives the syrup a chance to soak in and provide the utmost flavor.
Recipe Variation
- You can also make orange-flavored revani by substituting the lemon zest and juice with orange zest and juice, or you can eliminate the lemon and use rose water instead to give the cake a wonderful rose aroma.
How to Store Revani Semolina Cake
This cake can be stored in the refrigerator, tightly covered, for three to four days.
Fırın Sütlaç (Turkish Baked Rice Pudding)
- Turkish Desserts
- Desserts
- Cakes
- Middle Eastern Food
- Turkish Food
| Nutrition Facts (per serving) | |
|---|---|
| 400 | Calories |
| 16g | Fat |
| 62g | Carbs |
| 5g | Protein |
Show Full Nutrition Label
×
| Nutrition Facts | |
|---|---|
| Servings: 12to 15 | |
| Amount per serving | |
| Calories | 400 |
| % Daily Value* | |
| Total Fat 16g | 21% |
| Saturated Fat 3g | 15% |
| Cholesterol 38mg | 13% |
| Sodium 156mg | 7% |
| Total Carbohydrate 62g | 22% |
| Dietary Fiber 1g | 5% |
| Total Sugars 50g | |
| Protein 5g | |
| Vitamin C 3mg | 17% |
| Calcium 80mg | 6% |
| Iron 1mg | 6% |
| Potassium 129mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Recipe Tags:
- cake
- dessert
- middle eastern
- potluck
Rate This Recipe
I don't like this at all.It's not the worst.Sure, this will do.I'm a fan—would recommend.Amazing! I love it!Thanks for your rating!
