REVANI( Spongy Semolina Turkish cake)

REVANIAnother Turkish Delight


Last year my turkey visit was full of foodventures. So many different variations of the same dish which I have been having in the Middle East for so long now. One of which is this amazingly delicious semolina cake called “REVANI”, such a beautiful name, as beautiful as the Turkish people. This cake was there in the breakfast buffet of the hotel where we stayed in Istanbul. I loved this so much, that I couldn’t stop myself from asking about the recipe of the cake. Here I experienced a problem because the pastry chef did not understand English. So I literally waited for one of the receptionist ‘Anna’, who could speak fluent English and with whom I used to chat for long time over several cups of Turkish tea or coffee. We talked about food, Turkish culture, events, different places etc.   I am a very friendly person and would not take much time to talk to new person, hence in those few days few hotel staff became good friends. I am still in touch with them through face book.


 Okay now, Anna here became the translator for the chef Mehmet and me. Chef not only explained about the recipe of Revani but also about how ancient this particular dish is. It is a very traditional cake and it’s being made since the Ottoman period. If I have to say in Indian way, I would be calling it a “Shahi Burfi”! This cake is very popular amongst the Turks. When the ottomans conquered Yerevan city, in Armenia, they named this dish as REVANI. In my terms, a Shahi burfi.


The lemony flavor and the nutty texture of semolina with the light syrup over it, a little bit of coconut and pistachios ohh! Totally sets this cake apart. I loved it and my family loved it too when I made it a few weeks back.

Preparation time 15 mins          Cook time 30 mins           Total time 45 mins


For the cake

  • Fine semolina 1 cup
  • Sugar 200 gm
  • All-purpose flour 2-3 tablespoon
  • Eggs 3
  • Yogurt 1cup
  • Vanilla extract 2 teaspoon
  • Lemon zest of 1 lemon
  • Lemon juice ½ of a lemon
  • Oil 50 ml (3-4 tbsp. approx.)
  • Chopped pistachios for garnish
  • Desiccated coconut 1-2 tablespoon for garnish

For syrup

  • Sugar ½ cup
  • Lemon juice ½
  • Water 1 ½ cup


To make the syrup

  • Mix sugar and water in sauce pan and bring it to boil. Then reduce the heat and let it simmer for about 10 mins.
  • Add lemon juice and let it simmer for few more mins. Turn off and keep it aside.

To make the cake

  • Grease a baking dish of 8 * 10 inches with some butter or oil.
  • Beat the eggs, oil and sugar in a large bowl until well combined with an electric beater.
  • Add the yogurt, semolina, flour, baking powder and beat it until well combined.
  • Add vanilla extract, lemon juice and zest and mix well.
  • Pour in the batter into your prepared baking dish and bake it in the oven for about 30 mins.
  • Insert a toothpick into the cake to check if it is cooked or not. If it comes out clean mean your cake is done and if not keep it for another 5mins.
  • Now pour the prepared syrup over the cake
  • Garnish with the desiccated coconut and pistachios before serving

Enjoy it with your favourite tea or coffee.



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