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Overview

Revani

Turkish Semolina Cake, Ravani

This revani recipe bakes a light semolina sponge with eggs, yogurt and lemon zest, then soaks it in a cool lemon syrup until every slice is moist and fragrant. One serving is about 188 g.

A recipe for revani appears in the 1844 Ottoman Turkish cookbook Melceü't-Tabbâhîn — semolina, butter, sugar and eggs baked in the oven, then soaked in sugar syrup and cut into baklava shapes — and the Turkish version is typically flavoured with citrus juice. The name is often linked to the Persian word for oil or butter, and some trace it to Revan, the Turkish name for Yerevan. Unlike Egyptian basbousa, its denser cousin, revani is a light egg sponge: the whipped eggs are what make it soft enough to drink up the syrup.

Pairs well with: Turkish tea, strong coffee and a dollop of kaymak

Provenance

Turkey flag Turkey

Ottoman Syrup Cake

Middle Eastern

Time Dedication

1h 10m

20m prep • 50m cook

Batch Yield

8 Servings

515 kcal per serving

1 serving ≈ 188 g

Technical Skill

Intermediate

Medium (Baked Cake)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Afternoon tea, Ramadan tables, family gatherings, bake sales Cost: Low — about $1–2 per serving at home
Tags: Sweet Vegetarian Baked
A slice of revani — golden semolina cake with lemon syrup, topped with shredded coconut

Ottoman Syrup Cake

Photo: E4024, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $1–2 per serving at home (USD)

A real revani is moist through to the middle, never swimming in syrup — cool syrup on a hot cake is the rule. Nutrition is estimated from USDA values.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 10m
P

Prep Stage: Measure, Zest and Butter the Pan

20 Mins • Measuring & Zesting

Butter a 23 x 33 cm (9 x 13 inch) baking pan and heat the oven to 180°C (350°F). Zest the lemon, melt the butter, and measure out the semolina, flour, sugar and yogurt. Start the syrup first so it has time to cool completely.

Maestro Tip: Fine semolina makes a tender crumb — coarse semolina turns the cake gritty.

  1. 1

    Make the Lemon Syrup

    10 Mins Simmering, about 100°C (212°F)

    Put the 300 g sugar, water and lemon juice in a pan and stir over medium heat until the sugar dissolves. Simmer gently for 8 minutes, then take off the heat and leave to cool completely.

    The syrup must be cool when it meets the hot cake — that temperature gap is what pulls it in evenly.

    Done when: Syrup thin and clear, slightly thickened, no longer steaming.

  2. 2

    Whisk the Eggs and Sugar

    8 Mins Room temperature

    Whisk the eggs and the 150 g cake sugar in a large bowl until pale, thick and doubled in volume, about 5–6 minutes by hand or 3 minutes with an electric whisk.

    Room-temperature eggs whip up much higher than cold ones.

    Done when: Pale, thick ribbons that hold for a second before sinking.

  3. 3

    Fold in the Semolina Batter

    5 Mins Room temperature

    Stir in the yogurt, melted butter, vanilla and lemon zest, then fold in the semolina, flour and baking powder in two goes. Mix only until no dry pockets remain.

    Fold, do not beat — beating knocks the air out of the sponge.

    Done when: Thick, smooth batter with no dry pockets, still light and airy.

  4. 4

    Bake Until Golden

    35 Mins 180°C (350°F)

    Pour the batter into the buttered pan, smooth the top, and bake for 30–35 minutes until deep gold. A skewer pushed into the centre should come out clean.

    Do not open the oven in the first 20 minutes or the sponge can sink.

    Done when: Deep gold on top, skewer clean, edges just pulling away from the pan.

  5. 5

    Soak and Rest

    5 Mins Cake hot, syrup cool

    As soon as the cake comes out of the oven, cut it into squares in the pan and slowly pour the cool syrup over the hot cake. Leave it to rest for at least 30 minutes so the syrup settles through the crumb.

    Pour slowly in two or three rounds so the syrup soaks in instead of pooling.

    Done when: Cake moist right through, no syrup pooling at the bottom of the pan.

Finishing Touches & Plating

Rest the cake for at least 30 minutes so the syrup settles, then cut into squares and scatter with coconut before serving.

Nutritional Physiology & Benefits

Nutrition

Energy

515

kcal / serving

Protein

9g

Complete AA

Carbs

88g

Complex

Fats

15g

Healthy

Per serving (8 servings · 1 serving ≈ 188 g)
Energy515 kcal
Protein9 g
Carbohydrates88 g
Fat15 g
Fibre1.7 g
Sugar57.8 g
Sodium176 mg
Per 100g
Energy275 kcal
Protein4.8 g
Carbohydrates47.1 g
Fat7.8 g
Fibre0.9 g
Sugar30.9 g
Sodium94 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Provides calcium from the yogurt and butter, B vitamins from the eggs and semolina, and vitamin C from the lemon. Nutrition is estimated.

Slow-Release Energy

Semolina digests more slowly than white flour, so a slice of revani keeps you going longer than a plain sponge cake.

Calcium from Yogurt

The yogurt in the batter adds calcium that a water-based syrup cake does not have.

Bright Citrus

Lemon zest and juice bring vitamin C and a fresh flavour that keeps the sweet syrup from feeling heavy.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Drinks

Turkish Tea

Strong, unsweetened Turkish tea is the classic partner — its tannins cut the syrup's sweetness.

Strong Coffee

A small cup of strong coffee balances the cake's sweetness and suits the citrus notes.

Sides

Kaymak or Clotted Cream

A spoon of kaymak adds cool richness against the warm, syrupy crumb.

Full Menus

An Afternoon Tea Table

Serve revani with Turkish tea and a spoon of kaymak for a classic afternoon table, or with strong coffee after dinner.

Complete menu

Serve revani with Turkish tea and a spoon of kaymak for a classic afternoon table, or with strong coffee after dinner.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Pouring Hot Syrup on a Hot Cake

Hot syrup on a hot cake turns the crumb soggy and heavy — the syrup must be cool and the cake hot. This is general food information, not medical advice.

Skipping the Rest

Cutting into revani straight after pouring the syrup leaves dry patches in the middle; the 30-minute rest is what spreads the syrup evenly. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA sweet, citrusy slice with tea — one piece is plenty, and the syrup makes it rich.
  • ChildrenSoft, sweet and lemony — children usually love it; serve a small square and skip the coffee.
  • ElderlySoft and easy to chew; serve at room temperature and keep the portion small.
  • Pregnant womenFine when the cake is fully baked through; the eggs are cooked into the sponge, not raw.
  • Breastfeeding womenA comforting, energy-rich snack; the sugar is high, so one slice is enough.
  • AthletesGood quick energy — about 88 g of carbohydrate per slice; eat it after training, not before.
  • Weight gainEasy to enrich: take a larger slice with kaymak on top.
  • Weight lossAt 515 kcal a slice this is a rich treat — enjoy half a slice with unsweetened tea.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesThe cake is high in sugar and carbs — about 88 g of carbohydrate and 58 g of sugar per slice. Keep to a small piece and ask your clinician about portion size.
  • High blood pressureThe dish is low in sodium at about 176 mg per serving. Enjoy in moderation and ask your clinician about your sugar target instead.
  • Kidney diseaseThis dish is high in sugar, so it may not suit a restricted diet. Ask your clinician before making it a regular treat.
  • GoutLow in purines, so it is not a usual trigger food. Ask your clinician if flare-ups are frequent.
  • Stomach issuesSyrup and lemon can bother reflux or a sensitive stomach; eat a small piece and avoid eating it on an empty stomach. Ask your clinician if symptoms persist.
  • Cardiovascular diseaseButter and eggs add saturated fat, so keep portions small and favour tea without sugar on the side. Ask your clinician about fitting it into your eating plan.
  • Fatty liverA very sweet dish — enjoy it occasionally and in a small portion. Ask your clinician for personal guidance.
  • Food allergiesContains wheat (semolina, flour), egg, milk (yogurt, butter) and coconut (a tree nut). Gluten-free flour blends can be used, but check the labels.
  • Special therapeutic dietsNot suitable for vegan or gluten-free diets as written. A dairy-free version can use plant yogurt and oil instead of butter.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cover the pan tightly once the cake is cool; keep it in the pan so the syrup stays in the crumb.
In the fridge
5 days at 4°C (40°F) or below; bring to room temperature before serving.
In the freezer
Up to 1 month, wrapped well; the syrup makes it freeze better than a dry cake.
How to reheat
Warm gently in an oven at 150°C (300°F) for 10 minutes, or serve at room temperature; do not microwave it hot.
Freezing recommended
Yes — up to 1 month; thaw in the fridge overnight.
Signs it has spoiled
Sour smell, mould on the surface, or a sticky, weeping syrup that smells fermented.

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